Coconut Crusted Key Lime Pie
Indulge in the tropical flavors of the US Virgin Islands with this delightful Coconut Crusted Key Lime Pie. The creamy, tangy filling is perfectly complemented by a crunchy coconut crust, creating a dessert that's both refreshing and satisfying.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large egg yolks
- 14-ounce can sweetened condensed milk
- 1 tablespoon lime zest
- 3/4 cup key lime juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
- In another bowl, whisk together the egg yolks, sweetened condensed milk, lime zest, and key lime juice. Pour the filling into the cooled crust.
- Bake the pie for 15 minutes, or until the center is set. Allow it to cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie.
- Garnish with additional lime zest or toasted coconut, if desired. Slice and serve.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 35g
- Fat
- 18g
- Protein
- 4g
Supplies
9-inch pie dish Bowls Whisk Mixing spoon
Tools
Oven Refrigerator
Serving suggestions
Serve slices of Coconut Crusted Key Lime Pie with a dollop of whipped cream and a sprinkle of toasted coconut for an extra tropical touch.
Tips & tricks
For the best flavor, use freshly squeezed key lime juice in the filling.
Cost
$12