Friday, August 21, 2009

Coconut Key Lime Pie with Minty Whipped Cream

A Key lime pie made with cream cheese, sweetened condensed milk and Key lime juice in a coconut graham cracker crust and served with minty whipped cream.

Coconut Key Lime Pie

Coconut Key Lime Pie. I love lime. I absolutely love it. Pair that up with some sweetened condensed milk and I am in heaven.

Traditionally Key lime pie contains egg yolks and is unbaked, though that is rarely done these days, since most fillings with egg are now baked. Some say that baking the pie completely changes its flavor and texture though and use pasteurized egg yolks to squelch the fears of using raw eggs in an unbaked filling. Key lime pie also sometimes has an egg white meringue on top, though I prefer mine plain with only a dab of whipped cream.

This recipe simplifies all of that and skips the eggs altogether, relying on the reaction between the acids and the sweet milk to provide adequate thickening. But, there is also a pleasant surprise of coconut in the crust.

If you can't find Key limes, just substitute regular Persian limes. Key limes are more aromatic and acidic - just a bit more tart than regular limes. Freshly squeezed juice is best, but if you can't find either types of limes, look for bottled Key lime juice.

Do take the time to make the minted whipped cream because it is amazing with this pie. Garnish each serving with a bit of lime zest, or a lime twist, or just eat it naked. It's a refreshing pie, perfect for winding down the dog days of summer.



Recipe: Coconut Key Lime Pie
with Minty Whipped Cream

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 10 min | Yield: About 8 servings


Ingredients
  • 1 sleeve of graham crackers, crushed
  • 1 cup of sweetened coconut
  • 6 tablespoons of unsalted butter, melted
  • 1 (8 ounce) package of cream cheese, softened to room temperature
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/2 cup of Key lime juice (about a dozen Key limes)
  • Minty Whipped Cream, recipe below
  • Lime zest and/or toasted coconut for garnish, optional
Instructions

Preheat oven to 350 degrees. Mix together the crushed graham crackers and coconut; add the butter and stir together with a fork until crumbs are well coated. Pour into pie plate and spread evenly. Press crumbs into the bottom and sides of pie plate. Bake at 350 degrees for 10 to 12 minutes or until just lightly browned. Set aside to cool. Can also use a store bought graham cracker crust.

Combine the cream cheese and condensed milk and beat on medium speed until well blended and smooth. Turn to low and slowly add the lime juice, mixing until fully incorporated. Pour filling into cooled crust. Cover and refrigerate overnight. Garnish before serving.

Minty Whipped Cream
From the Kitchen of Deep South Dish
  • 1 cup of heavy cream
  • 2 tablespoons of sugar
  • 1 teaspoon of mint extract
If you have room, stick your mixer bowl and whipping attachment in the freezer for a few minutes to get them both very cold. Add the cream to the bowl and whip on medium high until it begins to thicken slightly. Reduce speed and sprinkle sugar into the cream, add extract. Beat until stiffened.

Note: Key limes are only authentic if they are grown in the Florida Keys. Summertime is the peak season for them, generally June through August, though you can find what is referred to as "key" limes from Central America and Mexico other times of the year, as well as Texas and California grown "Mexican" limes. Check your supermarket juice section and the area where they keep cocktail mixers for bottled Key lime juice. To substitute, for every cup of fresh lime juice needed, you'll need roughly 20 to 22 Key limes, or 8 to 12 regular (Persian limes).

Source: http://www.deepsouthdish.com


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Posted by on August 21, 2009
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9 comments:

  1. I love lime too, Mary, but I've never tried to make a Key Lime Pie.I love your no bake version and the minty Whipped Cream sounds delish!Thanks for posting this-I'm going to give it a try for sure!

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  2. Oh I hope you do! It's very good, nice & creamy, sets up beautifully, plus you get the ♫ lime and the coconut ♫ (every time I say that I hear that song!) and then a touch of mint if you make the whipped cream too. Just a yummy combination!!

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  3. Minty whipped cream. . .I think I could sit there and eat just that!

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  4. I just found out you have this site Mary! I've never made Key Lime Pie. I always thought that lime was stronger than lemon, but I read somewhere that it's not!

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  5. Oh Mary, this is the answer to my dream pie. It's perfect...I love the marriage of flavours & how you skipped the eggs...truly YUM!!

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  6. Krystal, I really think that the mint whipped cream is an essential touch, it's just so good!

    Bunny, I know... I'm lost in the shuffle a bit, but hopefully everyone will find their way over here. One bad thing about moving. I love both lime and lemon, but I find them both to have their own distinctions and both are good!

    Deeba, it really is a perfect marriage! Try it, you will LOVE it!

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  7. This is a gorgeous pie and sounds so delicious. Without the eggs it is a beautiful pale color. Sounds dreamy... And I think limes and coconut are a must together.

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  8. Yum! This sounds perfect!

    I just realized that I on;y had your other site on my blog roll. Going to change it now.

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  9. Thanks for stopping by my blog! This pie looks delicious! Oh my goodness...I want to try it NOW!! Coconut, lime, mint....YUM!

    ReplyDelete

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