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