Fresh & Delicious Coconut Key Lime Pie Recipe
Image credit: Preppy Kitchen via YouTube
Key lime pie is a staple in our household and I always make it for my family. Recently, I discovered this recipe from Preppy Kitchen on YouTube and now I never want key lime pie served any other way. This recipe is just so good that one bite isn’t enough and it is also pretty easy to make which makes it a great dessert idea to serve on special occasions, too.
Ingredients:
Crust
- 6 sheets of graham crackers
- ½ cup of shredded sweetened coconut
- ¼ cup of light brown sugar, packed
- ¼ cup of unsalted butter, melted
Key Lime Filling
- ½ cup of fresh key lime juice, or juice of regular lime, or bottled lime juice
- 2 large eggs
- 1 (14-ounce) can of sweetened condensed milk
- ½ tsp of vanilla extract
- A pinch or 1/8 tsp of salt
- Green food coloring
Whipped Topping
- 1½ cups of heavy whipping cream
- ¼ cup of powdered sugar, or more if you want it sweeter
- ¼ tsp of coconut extract, optional
- 1 tsp of vanilla extract, optional
Directions:
Step 1: Crust
Preheat your oven to 350°F, then add the graham cracker sheets to a food processor, and add in the shredded coconut and light brown sugar as well. Blend them all together until fine crumbs, then keep on blending as you slowly pour in the melted butter, and continue to blend until combined. Transfer it to a pie dish, then press it down the bottom and sides, and shape it nicely. Place it in the preheated oven and allow it to bake for about 10 minutes or until fragrant.
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Step 2: Key Lime Filling
Juice the key lime or regular lime or just use bottled lime juice, then add it to a large mixing bowl, and then add in the eggs, condensed milk, vanilla extract, and salt. Whisk them all together, then slowly pour in the lime juice while whisking continuously until combined and incorporated. Get a toothpick, then dip the tip lightly in food coloring, and then dab it on the mixture. Continue to whisk until the color is evenly distributed. Pour the filling into the baked crust, then place the pie back into the oven, and let it bake for about 10 to 15 minutes. Allow it to cool down on the countertop for 30 minutes and put it in the fridge to chill for at least 4 hours.
Step 3: Whipped Topping
Once the pie is chilled and ready to serve, prepare the whipped topping. In the bowl of a stand mixer, add the heavy whipping cream and powdered sugar (if you’re using coconut and vanilla extract, add them at this point), then start beating over low speed, and gradually increase the speed to medium until high setting. Keep on whipping until smooth soft peaks start to form making sure not to overwhip, then scoop them out on top of the pie, and garnish them with some lime zest. Serve and enjoy!
*All image credit belongs to Preppy Kitchen via YouTube. Follow and subscribe to his channel for more!
