Key Lime Coconut Cream Pie
Serves 1
Directions
- 1Set your oven to 350 degrees Fahrenheit.
- 2Add six sheets of graham crackers (or 90 grams of Biscoff/Speculoos cookies), half a cup of sweetened shredded coconut, and a quarter cup of packed light brown sugar to a food processor.
- 3Process until you have nice, fine crumbs.
- 4With the mixer running, add a quarter cup (57 grams) of melted butter.
- 5Carefully remove the blade from the food processor and stir the mixture with a spoon to ensure even butter distribution.
- 6Transfer the crumb mixture into a pie dish.
- 7Use your fingers to roughly shape the crust, then use a glass or measuring cup to press down and compact the crust, angling the glass at the edge to keep the top in line.
- 8Bake the crust at 350 degrees Fahrenheit for about 10 minutes, or until fragrant.
- 9While the crust bakes, slice key limes in half and juice them to yield half a cup of key lime juice, using a strainer and your fingers if a juicer is not suitable for key limes.
- 10In a large bowl, add two eggs, one 14-ounce can of sweetened condensed milk, half a teaspoon of vanilla, and a pinch (eighth of a teaspoon) of salt.
- 11Whisk the ingredients together until nice and homogenous.
- 12Pour the key lime juice into the filling mixture and whisk; notice how it immediately begins to thicken due to the chemical reaction.
- 13Add a tenth of a drop of green food coloring using a toothpick if you desire a green tint, as key lime pies are naturally yellow.
- 14Pour the filling into the baked crust.
- 15Bake the pie at 350 degrees Fahrenheit for 10 to 15 minutes, or until the center is just a bit jiggly and the edges are set.
- 16Let the pie cool for 30 minutes on the countertop, then refrigerate for at least four hours to set perfectly.
- 17Once the pie is chilled, prepare the whipped cream by combining one and a half cups of cold heavy cream and about a quarter cup of powdered sugar in a bowl.
- 18Whip on low, then medium, then high speed until it reaches a beautiful, soft, smooth peak stage, stopping the mixer before it's done and finishing by hand for control.
- 19Using a triggered ice cream scoop, place scoops of whipped cream on top of the pie to create a mountain.
- 20Garnish with some lime zest before serving.
Ingredients
- 6 sheets graham crackers
- 0.5 cup sweetened shredded coconut
- 0.25 cup packed light brown sugar
- 0.25 cup melted butter
- 2 eggs
- 1 14 ounce can sweetened condensed milk
- 0.5 teaspoon vanilla
- 0.125 teaspoon salt
- 0.5 cup key lime juice
- 0.1 drop food coloring
- 1.5 cups cold heavy cream
- 0.25 cup powdered sugar
- 0.25 teaspoon coconut extract
- 1 teaspoon vanilla
- lime zest
Equipment
food processormixerpie dishglassmeasuring cupjuicerstrainerwhisktoothpickice cream scoop
Tips
- You can use Biscoff or Speculoos cookies if you don't like graham crackers or can't find them.
- You can use regular lime juice or store-bought bottled key lime juice if key limes are unavailable.
- Use a glass or measuring cup to press down and compact the crust firmly.
- Do not over-whip the cream to avoid it becoming curdled.
- Finish whipping the cream by hand for more control and perfect texture.
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