
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.
Serves:
Ingredients
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
- 6tbspbutter,melted
For Coconut Whipped Cream:
- 1½cupswhipping cream,(very cold)
- ¼cupcoconut cream,(plus 1 tbsp)
- 2tspconfectioners’ sugar,heaping
- 1tspvanilla
- ½cupsweetened coconut,lightly toasted for garnish
Instructions
-
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.
Nutrition
- Calories:Â 529.07kcal
- Fat:Â 36.54g
- Saturated Fat:Â 23.21g
- Trans Fat:Â 0.36g
- Monounsaturated Fat:Â 9.12g
- Polyunsaturated Fat:Â 2.07g
- Carbohydrates:Â 45.03g
- Fiber:Â 1.61g
- Sugar:Â 35.40g
- Protein:Â 7.94g
- Cholesterol:Â 181.73mg
- Sodium:Â 150.92mg
- Calcium:Â 202.02mg
- Potassium:Â 333.39mg
- Iron:Â 1.28mg
- Vitamin A: 267.14µg
- Vitamin C:Â 4.89mg
Have your own special recipe to share? Submit Your Recipe Today!