Key Lime Pie
Delicious key lime filling in a coconut graham cracker crust finished with some whipped cream
Equipment
- Pie dish, I used a metal one
Ingredients
For the crust:
- 12 graham crackers (1 sleeve)
- 1/3 cup sweetened coconut flakes
- 1 tbsp sugar
- 8 tbsp butter melted
For the Key lime filling:
- 2 cans sweetened condensed milk (14 oz each)
- 5 eggs yolks
- 3/4 cup Key lime or lime juice
- 1 tbsp lime zest
For the whipped cream topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
For the crust:
- Preheat the oven to 350 degrees.
- Pulse together all the crust ingredients, press mixture firmly into your pie dish and bake at 350 degrees for 8-10 minutes.
To finish the pie:
- Whisk together the sweetened condensed milk with the egg yolks until smooth and slightly thickened. Add the lime zest and the lime juice and mix for another minute or two.
- Pour the filling onto the cooled crust and bake for 18 minutes on 350 degrees. When done, transfer onto the cooling rack and let cool completely before transferring to the fridge to finish cooling for at least 4 hours or overnight.
For the whipped cream topping:
- Whip together the heavy cream with the powdered sugar until stiff peaks are just about to form.
- Transfer into piping bag with a star tip (or whichever you desire) and pipe onto the cool pie right before serving.