Coconut Key Lime Pie

40m
Serves 1
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Directions

  1. 1Have your oven preheating to 325°F.
  2. 2Take one 14.5 oz can of sweetened condensed milk.
  3. 3Add a can of coconut milk.
  4. 4Add 1/3 of a cup of key lime juice.
  5. 5Whisk these ingredients together.
  6. 6Add seven large egg yolks to the mixture.
  7. 7Whisk the mixture again.
  8. 8Pour the filling into your already baked crust.
  9. 9Carefully transport the pie to the 325°F oven.
  10. 10Bake for about 40 minutes until it's just barely wobbly in the center.
  11. 11Let the pie cool.
  12. 12Refrigerate the pie for at least an hour and a half until it's nice and chilled.
  13. 13Prepare the whipped cream by whipping 2 cups of cream with about 2 tablespoons of confectioner's sugar until it forms a nice loose peak.
  14. 14Spoon the whipped cream on top of the pie.
  15. 15Toast sweetened coconut in a 350° oven until golden.
  16. 16Sprinkle about 3 tablespoons of toasted coconut on top of the whipped cream.

Ingredients

  • 1 can sweetened condensed milk
  • 1 can coconut milk
  • 0.33 cup key lime juice
  • 7 large egg yolks
  • 2 cups cream
  • 2 tablespoons confectioner sugar
  • 3 tablespoons sweetened coconut

Equipment

ovenwhisk

Tips

  • Separate cold eggs to prevent them from falling apart.
  • If beating egg whites for volume, separate them cold and then let them reach room temperature.
  • For convenience, bottled key lime juice can be used as juicing key limes yourself can be very laborious.
  • When baking, if you can't quite fit all the filling in the pan, don't worry about it.
  • Toasted coconut can be made by toasting sweetened coconut in a 350° oven until golden.

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