Happy Friday, y’all! We’re celebrating with pie again today!
Do you have any Memorial Day plans? I’m super pumped to be going to the beach this weekend. As I mentioned in my last post, I started a new job this week and I was hoping to maybe squeeze in some vacation days before it started, but that didn’t happen. Which has been completely fine and I’m excited to say that week one at eMeals has been a blast!
And I want to make all the things when I get home everyday so I think it’s safe to say I’ve got my mojo back. *dancing lady emoji*
I came across a bag of key limes at the grocery store recently and I think I always forget just how tiny they are. So obviously I snatched them up and decided I should probably make a key lime pie since I’ve never made one before. Honestly, I don’t even think I’ve had key lime pie that many times, but OH my gosh, they are so creamy. That’s what sweetened condensed milk does to things, right?
Toasted coconut seemed like the perfect thing to pair with key lime, since one flavor in a pie is obviously not enough. There’s toasted coconut in the crust along with the graham crumbs, coconut extract in the pie filling and the whipped cream, and then toasted coconut on top!
I know I said the Berry Almond Tart was the perfect Memorial Day dessert, but I mean…..I think this pie wins. I’m serious, it’s too easy to not try.
I’ll try to make something other than pie next week. 😉
Toasted Coconut Key Lime Pie
toasted coconut graham crust
- 1 cup graham cracker crumbs
- 1 cup toasted coconut
- 1/2 cup butter melted
coconut key lime pie filling
- 14 oz sweetened condensed milk
- 4 egg yolks
- 1/2 cup fresh key lime juice or bottled
- 1/2 tbsp coconut extract
coconut whipped cream
- 1 cup whipping cream
- 2 tbsp powdered sugar
- 1 tsp coconut extract
- toasted coconut
- lime zest
- key lime slices
for the toasted coconut graham crust
- Preheat the oven to 350 degrees and spray a pie plate with non-stick spray.
- Combine graham crumbs and toasted coconut in a food processor and process until the coconut becomes fine crumbs. Transfer crumbs to a bowl with the melted butter and stir until all the crumbs have been coated. Use a rubber spatula to press the crumbs into the bottom and up the sides of the pan. Bake for 10 minutes and let the pie crust cool completely. Prepare the filling while the crust cools.
for the coconut key lime pie filling
- In a medium-sized bowl, combine the sweetened condensed milk, egg yolks (you can save the the whites for another use!), lime juice, and coconut extract. Whisk together until completely incorporated and smooth. Pour the filling into the cooled pie crust and bake for 15 minutes. (The filling won't be completely set, but will after cooling.) Chill the pie in the refrigerator for at least 6 hours, but overnight if possible.
for the coconut whipped cream
- Combine cream, powdered sugar, and coconut extract in a bowl and mix with an electric mixer on medium-high speed until stiff peaks form. Transfer cream to a piping bag with a star tip and pipe whipped cream onto the cooled pie. Garnish with toasted coconut and lime zest.