Imagine a slice of paradise in dessert form — that's what you get with this Tropical Sunset Key Lime Pie. It's a refreshing treat that captures the essence of a beachside retreat, perfect for any occasion where you want to bring a bit of sunshine to the table.
The crust starts with graham cracker crumbs, providing that classic base with a hint of nostalgia. We add melted butter to hold it all together and granulated sugar for just a touch of sweetness. A bit of lime zest brings a refreshing zing to the mix.
The filling is where the magic happens — sweetened condensed milk provides a creamy, sweet backbone. The star of the show, key lime juice, delivers that signature tang. Egg yolks thicken and enrich, while vanilla extract adds a subtle warmth, and a pinch of sea salt enhances all the flavors.
For the tropical finish, toasted shredded coconut is sprinkled on top, and a cloud of heavy whipping cream whipped with powdered sugar adds a soft, sweet cap.
This pie pairs beautifully with a scoop of vanilla ice cream or a tropical fruit salad. For a bit of contrast, serve it alongside a fresh mint tea or a chilled glass of rosé.
Start by preheating your oven to 350°F (175°C). While the oven warms up, grab a mixing bowl and toss in the graham cracker crumbs, melted butter, and granulated sugar. Mix these until you have a sandy, slightly sticky blend. Press this mixture into a 9-inch pie dish, making sure it’s even on the bottom and sides. Pop it in the oven for about 10 minutes, then let it cool.
Now, for the filling: In a large bowl, combine the lime zest, condensed milk, key lime juice, egg yolks, vanilla extract, and sea salt. Whisk them until smooth and well-blended. Pour this luscious filling into your cooled crust, then bake it again for 15 minutes, just until it’s set. Once done, let it cool to room temperature and then refrigerate for at least three hours.
While the pie is chilling, toast the shredded coconut in a dry skillet over medium heat. Stir it frequently until it turns golden brown, then let it cool. Next, in a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Once the pie has chilled, spread or pipe the whipped cream on top and sprinkle with toasted coconut just before serving.
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