Toasted Coconut Key Lime Pie
toasted coconut key lime pie
major key (lime pie)
Ingredients:
Toasted Coconut Graham Cracker Crust
1/2 cup macadamia nuts (can omit)
1/2 cup unsweetened shredded coconut
8 graham cracker sheets, crushed into crumbs (about 1 1/4 cups of crumbs)
1 Tablespoon granulated sugar
1 pinch salt
5 Tablespoons unsalted butter, melted
Key Lime Filling
4 large egg yolks
2 (14 ounce) cans full-fat sweetened condensed milk
3/4 cup key lime juice (freshly squeezed is best, be sure to strain the seeds!)
Topping
1/2 pint heavy whipping cream
1 Tablespoon + 1 teaspoon white granulated sugar
1 teaspoon vanilla extract
Lime zest
Preparation:
Preheat oven to 350°F.
To make the crust, use a blender or food processor to pulse the macadamia nuts until crushed, there can be some bigger pieces!
in a pan over medium heat, add the crushed nuts and shredded coconut. Cook stirring until golden & toasted, (be careful not to burn!) Place in a medium bowl.
Add the graham cracker crumbs to the toasted nuts and coconut.
Pour in the melted butter and pinch of salt.
Stir until combined.
Press the crumbs into 9-inch pie dish, be sure to pack them in tightly, pressing up the sides and on the bottom.
Bake crust for 7-8 minutes.
To make the filling, place the egg yolks in a large bowl, whisk in the sweetened condensed milk, and lime juice.
Pour filling into baked crust.
Bake the pie for another 15-20 minutes or until set. It should be slightly jiggly in the center, but mostly set.
Allow the pie to cool and then transfer to the fridge to chill l for 1 hour (up to 3 days).
In a large bowl add the heavy whipping cream, 1 tablespoon of sugar, and vanilla.
Whip by hand or with a mixer until thick.
Mix the lime zest with 1 teaspoon of sugar.
Spread the whipped cream over the top of the pie (I like to put it in the middle and make a circle not quite to the edge of the pie)
Sprinkle cream with sugared lime zest.
Enjoy!
Recipe adapted from Sally’s Baking Addiction