Coconut Crunch Key Lime Pie

Coconut Crunch Key Lime Pie

coconut crust:

  • 1 1/3 cups finely crushed graham cracker crumbs
  • 1/2 cup sweetened coconut
  • 1/2 teaspoon salt
  • 6 tablespoons melted butter

filling:

  • 6 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • zest of 1 lime
  • 3/4 cup toasted coconut
  • 1/2 cup key lime juice

topping:

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract

 

Preheat the oven to 350.  Spray a deep dish pie pan with non-stick spray.  In a food processor, combine the graham crackers, coconut and salt until crushed.  Pour the melted butter over the crumbs and toss with a fork until moist.  Press the crumbs against the bottom and up the sides of the pie pan.  Bake for 8-10 minutes until golden brown, then cool while you prepare the filling.

In a bowl, whisk together the egg yolks, sweetened condensed milk, vanilla extract, coconut extract and lime zest until smooth, then add the toasted coconut.  Whisk in the key lime juice.  Pour the filling into the crust and bake the pie at 350 for 8 minutes.  Cool the pie at room temperature for an hour, then chill in the refrigerator until firm, several hours or overnight.

Before serving, whip the cream with the powdered sugar, vanilla and coconut extracts until thick.  Serve each piece with whipped cream, a slice of lime, and toasted coconut.

 

Yields 8 servings

 

Recipe adapted from The Key West Key Lime Pie Cookbook by David L. Sloan
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