If you're craving a tropical escape without leaving your kitchen, this Key Lime Coconut Dream Pie is your ticket. This pie melds the tangy zing of key lime with the creamy sweetness of coconut, creating a dessert that feels like sunshine on a plate.
The graham cracker crumbs provide a classic pie crust base with a hint of sweetness and crunch. Sweetened shredded coconut introduces a tropical flair and texture to the crust, while granulated sugar enhances the overall sweetness. Unsalted butter binds the crust together and adds richness.
The filling starts with key lime juice, delivering that signature tartness alongside key lime zest which intensifies the citrus flavor. Sweetened condensed milk adds a creamy, indulgent sweetness that balances the lime. Cream of coconut complements the lime with its luscious, rich coconut flavor. Egg yolks help thicken the filling, giving it a silky texture.
For the topping, heavy cream is whipped with powdered sugar to create a light, airy contrast to the dense filling. Lastly, toasted coconut flakes provide a crunchy, flavorful garnish that ties everything together.
For a delightful presentation, serve slices with a twist of lime on each plate. A dollop of extra whipped cream on the side can add an extra layer of indulgence. This pie pairs wonderfully with a light white wine or a refreshing sparkling water infused with lime.
First, preheat your oven to 350°F (175°C). This ensures it's ready to bake your crust perfectly. In a medium bowl, combine your graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix them until they resemble wet sand. This mixture forms the crust, which you'll press firmly into a 9-inch pie pan, covering both the bottom and sides evenly.
Bake the crust for 10 minutes. This step helps set the crust, so it holds the filling without getting soggy. Once baked, let it cool while you prepare the filling. In a large bowl, whisk together key lime juice, key lime zest, sweetened condensed milk, cream of coconut, and egg yolks until smooth. Pour this luscious mixture into your cooled crust.
Bake the pie for 15-17 minutes. You're looking for the center to be just set but with a slight jiggle—like a perfectly cooked cheesecake. Remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, allowing it to firm up completely.
Before serving, whip the heavy cream with powdered sugar until soft peaks form—this should take about 3-5 minutes. Spread this fluffy cream over the chilled pie, then sprinkle with toasted coconut flakes for that final touch of flavor and texture.
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