How To Make Coconut Cream Key Lime Pie
The all-American key lime pie gets a tropical twist with the infusion of coconut. The smooth and tart filling is topped with sweet coconut whipped cream.
For the Pie:
- 4large egg yolks
- 2tspkey lime zest,grated
- 14ozsweetened condensed milk,(1 can)
- ¼cupfresh key lime juice
- ¼tsppure vanilla extract
- 8whole graham crackers
- ¼cupsweetened coconut flakes
- 2tbsplight brown sugar
For Coconut Whipped Cream:
- 1½cupswhipping cream,(very cold)
- ¼cupcoconut cream,(plus 1 tbsp)
- 2tspconfectioners’ sugar,heaping
- ½cupsweetened coconut,lightly toasted for garnish
In a medium sized mixing bowl, whisk together the egg yolks, grated lime zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened. Set aside for about 20 minutes.
Preheat oven to 325 degrees F. In a food processor, combine graham crackers, coconut flakes, and brown sugar and pulse until they are fine crumbs.
Add the melted butter and press into the bottom and sides of a 9-inch glass pie plate. Bake for 8 to 10 minutes or until lightly golden brown.
Add the thickened filling to the pie crust and bake for about another 15 minutes until the center is firm but jiggles slightly in the middle.
Remove from the oven and let cool to room temperature and then refrigerate until chilled about 3 hours.
Combine the whipped cream, coconut cream, confectioners sugar, and vanilla. Beat until it forms soft peaks.
Spread on top of chilled pie and garnish with toasted coconut.
- Calories: 529.07kcal
- Fat: 36.54g
- Saturated Fat: 23.21g
- Trans Fat: 0.36g
- Monounsaturated Fat: 9.12g
- Polyunsaturated Fat: 2.07g
- Carbohydrates: 45.03g
- Fiber: 1.61g
- Sugar: 35.40g
- Protein: 7.94g
- Cholesterol: 181.73mg
- Sodium: 150.92mg
- Calcium: 202.02mg
- Potassium: 333.39mg
- Iron: 1.28mg
- Vitamin A: 267.14µg
- Vitamin C: 4.89mg
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