Coconut Key Lime Pie
Coconut Key Lime Pie is a refreshing dessert that blends creamy coconut and tangy key lime flavors in a crisp graham cracker crust. Topped with whipped cream and lime zest, it offers a tropical twist on a classic favorite, perfect for any occasion.
Ingredients
Key Lime Crust
- 3 ½ cups Sweetened coconut
- ⅔ cups Sweetened condensed milk
- ⅛ tsp Salt
- 1 ½ tsp Vanilla
- 1 Large egg white
Key Lime Filling
- 1 Large lime zest
- 4 Large egg yolks
- ½ cup Lime juice
- 1 Can sweetened condensed milk
Instructions
- Preheat your oven to 350°F.
- Lightly coat a 9-inch pie pan with non-stick cooking spray and set it aside.
- In a large bowl, combine sweetened condensed milk, egg white, vanilla extract, and salt.
- Mix until everything is well blended.Stir in the coconut, ensuring it's evenly distributed.
- Press this mixture into the prepared pie pan, making sure to press it up the sides to form a crust.
- Bake the crust for 10-12 minutes until it begins to turn golden. Remove from the oven and let it cool.
- In a medium bowl, whisk together the sweetened condensed milk and egg yolks until fully combined.
- Add lime zest and lime juice, and whisk until the mixture is smooth.
- Pour the filling over the cooled coconut crust.
- Bake for 15-17 minutes, or until the filling is set and the edges of the coconut crust are golden brown.
- Remove from the oven and cool on a wire rack.
- Once cooled, refrigerate the pie to allow the filling to set, chilling for at least one hour before serving.