Let me begin by saying that this is hands-down, the BEST Key Lime Pie you will ever have! The great part about this recipe is that it’s super easy to make and I’ve added a very special twist to the original recipe! I added toasted coconut to the graham cracker crust which makes MY pie out-of-this-world delicious. Skeptical much? Give this recipe a try and let me know what you think.
Key Lime Pie is a rich, zesty and refreshing dessert made from Key limes which originated in the Florida Keys. An authentic pie is made with Key limes but you can use regular limes if you have them. The flavor will be slightly different but still wonderfully delicious and can I say how heavenly a slice of this pie is on a hot summer’s day?
Graham Cracker Crust: 1 package graham crackers (1/3 of a 1-pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs 1 cup sweetened shredded coconut, toasted
5 tbs melted unsalted butter
Pie Filling: 4 egg yolks Grated zest of 2 limes (Do not ever use the zest of Key limes, they are quite bitter!) 1 (14-ounce) can sweetened condensed milk
2/3 cup of fresh Key lime juice or regular lime juice
Topping: 1 cup heavy whipping cream
3 tbs confectioner’s sugar
For the graham cracker crust:
Preheat the oven to 350 degrees. Butter a 9-inch pie pan. Place graham crackers and toasted coconut in a food processor and process to crumbs. (If you don’t have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8-10 minutes. Set aside on a wire rack. Leave the oven on.
For the filling:
In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the topping:
Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.