Key Lime Pie With Coconut Crust Recipes

KEY LIME-COCONUT PIE

Steps:

• For the pie: Preheat the oven to 325 degrees F.
• Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
• Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
• Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
• For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
• To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

KEY LIME PIE WITH COCONUT CRUST

Steps:

• Preheat oven to 350* & Prepare Crust: Spread coconut in a pie plate in an even layer and toast, stirring occassionally, until golden. 10-12 minutes. Cool to room temperature (about 10 minutes). Pulse together flour, confectioners sugar and salt in food processor. Add coconut, butter and 1 Tablespoon (may need 2 T.) cold water. Process until dough just begins to form a ball. Press dough onto bottom and up the sides of a 10" tart pan, freeze until firm, about 10 minutes. Place parchment paper over crust & fill with pie weights. Place on a baking sheet and bake until golden about 20-25 minutes, cool completely on a rack. Prepare Filling: In a large mixing bowl whisk together well the milk and egg yolks, Whisk in lime juice and zest. Add filling to cooled crust, transfer to a baking sheet and bake in the center of the oven for 20-25 minutes, until just set but not firm. Remove to a wire rack to cool to room temperature and then refrigerate 4 hours or overnight. Serve with lightly sweetened whipped cream.

COCONUT-KEY LIME PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
• Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
• Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.