Coconut Key Lime Pie

40 mins
Serves 1
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Directions

  1. 1Have your oven preheating to 325°F.
  2. 2Have your oven preheating to 325°F.
  3. 3Have your oven preheating to 325°F.
  4. 4Take one 14.5 oz can of sweetened condensed milk.
  5. 5Take one 14.5 oz can of sweetened condensed milk.
  6. 6Take one 14.5 oz can of sweetened condensed milk.
  7. 7Add a can of coconut milk.
  8. 8Add a can of coconut milk.
  9. 9Add a can of coconut milk.
  10. 10Add 1/3 of a cup of key lime juice.
  11. 11Add 1/3 of a cup of key lime juice.
  12. 12Add 1/3 of a cup of key lime juice.
  13. 13Whisk these ingredients together.
  14. 14Whisk these ingredients together.
  15. 15Whisk these ingredients together.
  16. 16Add seven large egg yolks to the mixture.
  17. 17Add seven large egg yolks to the mixture.
  18. 18Add seven large egg yolks to the mixture.
  19. 19Whisk the mixture again.
  20. 20Whisk the mixture again.
  21. 21Whisk the mixture again.
  22. 22Pour the filling into your already baked crust.
  23. 23Pour the filling into your already baked crust.
  24. 24Pour the filling into your already baked crust.
  25. 25Carefully transport the pie to the 325°F oven.
  26. 26Carefully transport the pie to the 325°F oven.
  27. 27Carefully transport the pie to the 325°F oven.
  28. 28Bake for about 40 minutes until it's just barely wobbly in the center.
  29. 29Bake for about 40 minutes until it's just barely wobbly in the center.
  30. 30Bake for about 40 minutes until it's just barely wobbly in the center.
  31. 31Let the pie cool.
  32. 32Let the pie cool.
  33. 33Let the pie cool.
  34. 34Refrigerate the pie for at least an hour and a half until it's nice and chilled.
  35. 35Refrigerate the pie for at least an hour and a half until it's nice and chilled.
  36. 36Refrigerate the pie for at least an hour and a half until it's nice and chilled.
  37. 37Prepare the whipped cream by whipping 2 cups of cream with about 2 tablespoons of confectioner's sugar until it forms a nice loose peak.
  38. 38Prepare the whipped cream by whipping 2 cups of cream with about 2 tablespoons of confectioner's sugar until it forms a nice loose peak.
  39. 39Prepare the whipped cream by whipping 2 cups of cream with about 2 tablespoons of confectioner's sugar until it forms a nice loose peak.
  40. 40Spoon the whipped cream on top of the pie.
  41. 41Spoon the whipped cream on top of the pie.
  42. 42Spoon the whipped cream on top of the pie.
  43. 43Toast sweetened coconut in a 350° oven until golden.
  44. 44Toast sweetened coconut in a 350° oven until golden.
  45. 45Toast sweetened coconut in a 350° oven until golden.
  46. 46Sprinkle about 3 tablespoons of toasted coconut on top of the whipped cream.
  47. 47Sprinkle about 3 tablespoons of toasted coconut on top of the whipped cream.
  48. 48Sprinkle about 3 tablespoons of toasted coconut on top of the whipped cream.

Ingredients

  • 1 can sweetened condensed milk
  • 1 can sweetened condensed milk
  • 1 can sweetened condensed milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 0.33 cup key lime juice
  • 0.33 cup key lime juice
  • 0.33 cup key lime juice
  • 7 large egg yolks
  • 7 large egg yolks
  • 7 large egg yolks
  • 2 cups cream
  • 2 cups cream
  • 2 cups cream
  • 2 tablespoons confectioner sugar
  • 2 tablespoons confectioner sugar
  • 2 tablespoons confectioner sugar
  • 3 tablespoons sweetened coconut
  • 3 tablespoons sweetened coconut
  • 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.
Coconut Key Lime Pie | Clip Recipe