When life gives you limes, make a Tropical Key Lime Pie! This pie brings a fresh twist to the classic with a tangy key lime and sweet mango filling, all nestled in a dreamy coconut-almond crust. It’s like a mini vacation for your taste buds!
Graham cracker crumbs form the base of our crust, offering a sweet, crunchy foundation. Shredded coconut and ground almonds add a tropical and nutty twist, elevating the crust beyond the ordinary. Unsalted butter binds everything together, making sure our crust holds its shape.
Sweetened condensed milk gives the filling its rich, creamy texture and sweetness, while egg yolks help it set into a smooth, custardy consistency. Key lime juice and mango puree combine for a refreshing and exotic flavor profile, with key lime zest adding a zippy citrus aroma. A pinch of sea salt balances the sweetness perfectly.
For the topping, heavy cream whipped with powdered sugar and vanilla extract creates a light, fluffy contrast to the dense filling.
Consider serving this pie with a side of fresh mango slices or a sprinkle of toasted coconut for added texture and flavor. A chilled glass of sparkling water with lime can complement the tartness beautifully.
First, preheat your oven to 350°F (175°C). Let's get that crust going. In a medium bowl, combine your graham cracker crumbs, shredded coconut, and ground almonds. Stir in the melted butter until everything is evenly coated and looks like wet sand.
Press this mixture into a 9-inch pie pan. Make sure it's even across the bottom and up the sides — you want a nice, sturdy shell to hold our vibrant filling. Pop it in the oven and bake for 10 minutes. Once it's out, let it cool on a wire rack. A cool crust is key to setting the filling properly.
While the crust cools, whisk together the sweetened condensed milk, egg yolks, key lime juice, mango puree, lime zest, and sea salt in a large bowl. The goal is a smooth, well-mixed filling. Pour this zesty mixture into the cooled crust.
Bake again for 15 minutes, or just until the filling is set but still has a slight wobble in the center. This is important — it will firm up as it cools. Let the pie reach room temperature, then refrigerate it for at least 3 hours to ensure a perfect set.
Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. It should be light and cloud-like. Generously dollop or pipe this creamy goodness over your chilled pie.
Share