American🍰 Sweets & drinks

The Best Coconut Key Lime Pie

Name: The Best Coconut Key Lime Pie
Total time: 4 h 55 min
Cuisine: American
Ingredients: 6 Graham crackers; ½ cup Sweetened shredded coconut; ¼ cups Packed light brown sugar; 57 g Butter, melted; 2 Eggs; 14 oz Sweetened condensed milk; ½ tsp Vanilla extract; 1/8 tsp Salt; ½ cup Key lime juice, freshly squeezed; ~a few drops Food coloring, green (optional); 1½ cups Cold heavy cream; ¼ cups Powdered sugar; ~1 tbsp Lime zest (garnish)

⏱ 295 min

An incredible key lime pie kissed with toasted coconut, bursting with flavor. Creamy, zingy key lime filling in a coconut Graham cracker crust topped with a mountain of whipped cream makes for a perfectly sweet, creamy, crunchy refreshing dessert.

Adapted from a video by Preppy Kitchen

Watch on YouTube

Ingredients

Graham crackers6
Sweetened shredded coconut½ cup
Packed light brown sugar¼ cups
Butter, melted57 g
Eggs2
Sweetened condensed milk14 oz
Vanilla extract½ tsp
Salt1/8 tsp
Key lime juice, freshly squeezed½ cup
Food coloring, green (optional)A tenth of a drop, applied with toothpick~a few dropsest.

Steps

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1
Preheat your oven to 350°F.
2
In a food processor, combine 6 sheets of graham crackers, half a cup of sweetened shredded coconut, and a quarter cup of packed light brown sugar. Process until you have fine, sandy crumbs.
3
With the mixer running, add 57 grams of melted butter and mix until everything is evenly combined.
4
Transfer the mixture to a pie dish. Press down and compact using a glass or measuring cup, shaping the edges with your finger. Bake for about 10 minutes until fragrant and lightly toasted.
5
While the crust is baking, juice fresh key limes to get half a cup of juice.
6
In a large bowl, beat 2 eggs together. Add one 14-ounce can of sweetened condensed milk, half a teaspoon of vanilla extract, and an eighth of a teaspoon of salt. Whisk until homogenous.
7
Pour in half a cup of freshly squeezed key lime juice while whisking. You'll notice the mixture is already thickening from the chemical reaction between the acid and the sweetened condensed milk's proteins. Add a tiny amount of green food coloring if desired for color.
8
Pour the key lime filling into the baked crust. Bake at 350°F for 10 to 15 minutes until the edges are set but the center is still slightly jiggly.
9
Let the pie cool on the countertop for 30 minutes, then refrigerate for at least 4 hours until fully chilled and set.
10
Once the pie is well chilled, make the whipped cream topping by combining 1.5 cups of cold heavy cream and a quarter cup of powdered sugar. Start the mixer on low, gradually increase to high, and beat until soft peaks form. Finish by hand to ensure perfect texture and prevent over-whipping.
11
Using a triggered ice cream scoop, create a beautiful mountain of whipped cream on top of the pie. Garnish with lime zest and serve.

The Best Coconut Key Lime Pie

Ingredients

Steps

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