Coconut-Key Lime Pie

4.1

(332)

This luscious dessert gets rave reviews whether you serve it at the holidays or during the summer.

Servings:

8

Our coconut-key lime pie is even more tropical and delicious than the classic. Adding coconut milk to the filling gives it a luscious flavor, sure to surprise and delight guests who expect regular key-lime pie. The crust is a press-in graham cracker crust, which is easy to make or buy. The filling uses key lime juice, and it’s one time when we suggest using bottled juice—it takes a while to get enough juice from those tiny limes. A generous amount of sweetened whipped cream and a sprinkle of toasted shredded coconut are the finishing touches. It’s a dessert that makes the party any time of the year.

Directions

Preheat oven and mix filling:

Preheat oven to 325°F. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth.
Pour filling into crust and bake:

Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
Make whipped cream topping:

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes.
Adding topping and sprinkle with coconut:

To serve, top pie with whipped cream and sprinkle with toasted coconut.

Coconut-Key Lime Pie

Directions

Preheat oven and mix filling:

Pour filling into crust and bake:

Make whipped cream topping:

Adding topping and sprinkle with coconut:

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