coconut key lime pie
wow. what a whirlwind we’ve been through since may. we packed up everything and moved across the country. (when i say across, i really do mean it! hello, pacific northwest!) it is nice to finally be settled and back into the “groove” of things. and by groove, i mean my ocd self is happy and content to know where everything in the house is again.
i’ll be playing catch-up on my blog for the next few weeks, so i hope you enjoy the backlog of the recipes that i have created over the past few months! fall is on the way, and i’m eager to make soups and lots of apple-based dishes. so let’s get going on these spring and summer recipes to make way for fall!
i have a go-to key lime pie recipe. it’s very simple to throw together and never fails to please! sometimes, you just need to kick things up a bit. this recipe does just that. you get a nice mix of tangy lime and creamy coconut cream, with meringue on top. the addition of coconut to a traditional key lime pie was mostly inspired by the island coconut k-cups i have been devouring all spring and summer long. yah, these k-cups right here:
source: stickygooeycreamychewy.com
- 1 graham cracker pie crust, homemade and cooled or storebought
(i made this pie in a cheesecake pan, but it can easily go in a 9″ pie dish.)
- 1 1/3 c heavy cream
- 1 1/2 c shredded sweetened coconut, divided
- 4 large eggs, separated
- 1 14 oz. can sweetened condensed milk
- 1/2 c key lime juice
- 1-2 drops green food coloring (optional)
- 1/4 c sugar
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- preheat oven to 350°.
- make a graham cracker pie crust recipe in a cheesecake pan. pressing crust approx. 1″ up the side of the pan. take any frustration out by smashing graham crackers with a rolling pin:
- put the cream and 1 c of the coconut in a small saucepan, bringing it to a boil over med-low heat, stirring constantly. continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. place the mixture in a bowl and set it aside.
- using a stand mixer with a paddle attachment, beat the egg yolks at high speed, until thick and pale. reduce speed to low and beat in the condensed milk and half of the lime juice. when it is fully mixed, add the remaining lime juice and a few drops of food coloring.
- spread the coconut cream mixture in the bottom of the graham cracker crust, and then pour the lime filling on top. bake pie for 12 min. allow to cool on a cooling rack for 15 minutes, then freeze for at least an hour.
- put the 4 egg whites and the sugar in a medium sauce pan and heat over medium low heat, constantly whisking, until it is hot to touch. transfer the whites to a stand mixer and using the whisk attachment, beat the whites at high speed until they reach room temperature and hold firm peaks.
- fold the remaining 1/2 c of coconut into the meringue. spread the meringue over top of the pie and blow torch it until it is brown. return pie to freezer for 30 min to 3 hours before serving.
