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.
Key limes are a summer fruit, so look for them at peak during the months from June through August, though imports from Central America and Mexico make them more available year round. Floridians would tell you that it's only authentic Key Lime pie when made with limes grown in the Florida Keys. No worries. It'll still be good, so if you can't find Key limes, 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.
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Recipe: Coconut Key Lime Pie
©From the Kitchen of Deep South Dish
with Minty Whipped Cream
Prep time: 20 min |Cook time: 10 min | Yield: About 8 servings
Ingredients
Instructions
- 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
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
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.
- 1 cup of heavy cream
- 2 tablespoons of sugar
- 1 teaspoon of mint extract
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).
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