Key Lime Pie with Coconut Crust and Coconut Whipped Cream

Key Lime Pie with Coconut Crust and Coconut Whipped Cream

Adapted from The New Best Recipe and Southern Living.

Ingredients:

Crust

• 8 graham crackers, broken into pieces

• 1 cup sweetened flaked coconut

• 6 tablespoons melted butter (more as needed), melted and kept warm

• 2 tablespoons granulated sugar

Filling

• 1-1½ tablespoons lime zest (from 1-2 large limes)

• 4 large egg yolks

• 1 14-oz can sweetened condensed milk

• ½ cup key lime juice (or substitute standard lime juice)

Whipped Cream

• ¾ cup heavy cream, chilled

• ¼ cup powdered sugar

• ¼ to ½ teaspoon coconut extract (to taste)

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For the crust:

• Preheat oven to 325 degrees.

• In a food processor, process the graham crackers and coconut until evenly fine, about 30 seconds. Add the sugar and pulse to combine. Continue to pulse while adding the melted butter in a steady stream until the mixture resembles wet sand (add more melted butter if 6T is not sufficient).

• Transfer the crust mixture to a 9-inch pie plate and evenly press the mixture into it, squaring off the top with your thumbs.

• Bake on the middle rack until fragrant and beginning to brown, 15-18 minutes; transfer to a wire rack and cool completely.

For the filling:

• Whisk the zest and yolks in a medium nonreactive bowl until the mixture is tinted a light yellow or green, at least 2 minutes.

• Add the condensed milk and mix to combine, then mix in the juice.

• Set aside at room temperature to thicken, about 30 minutes.

To assemble pie:

• Pour the thickened filling into the fully cooled crust, then bake until the center is set yet wiggly when jiggled, 15-17 minutes.

• Cool completely on a wire rack, then chill in the refrigerator for at least 3 hours.

For the whipped cream:

• Ideally just before serving, whip the cream in the chilled bowl of a stand mixer until it forms soft peaks.

• Add the sugar and coconut extract, then whip to stiff peaks, adding more coconut extract to taste.

• Spread the whipped cream evenly over the chilled pie, garnishing with thin slices of lime, if desired.