Tropical Key Lime Pie
This tropical twist on the classic Key Lime Pie is perfect for summer gatherings. With a coconut and almond crust, and a mango-infused lime filling, this dessert is both refreshing and indulgent.
Prep time: 20 minutesCook time: 15 minutesServes: 8
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup shredded coconut
1/4 cup ground almonds
1/2 cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice
1/4 cup mango puree
2 teaspoons key lime zest
1/4 teaspoon sea salt
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, shredded coconut, ground almonds, and melted butter. Mix until well combined.
3. Press the mixture into a 9-inch pie pan evenly across the bottom and up the sides.
4. Bake the crust for 10 minutes, then let cool on a wire rack.
5. In a large bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, mango puree, lime zest, and sea salt until smooth.
6. Pour the filling into the cooled crust.
7. Bake for 15 minutes, or until the filling is set but still slightly wobbly in the center.
8. Let the pie cool to room temperature, then refrigerate for at least 3 hours.
9. In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
10. Top the chilled pie with whipped cream before serving.
Storage
Store the pie in the refrigerator covered with plastic wrap for up to 3 days.
Reheating
Enjoy chilled directly from the fridge. Do not reheat.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
