You could buy a key lime pie in your local market or a bakery, but it will not be as good as if you make it yourself. The combination of flavours in this recipe is great – tartness of lime combines very nicely with the sweetness of coconut added into the recipe by replacing the traditional cream with coconut milk and by the coconut crust.
Pastry:
- 3/4 cup + 2 tablespoons of shredded coconut
- 1/4 cup of sugar
- 1-1/4 cups of flour
- pinch of salt
- 2/3 cup of unsalted butter – cubed
- 1 egg yolk
Filling:
- 3/4 cup of sugar
- 1/4 cup of cornstarch
- 2 cans of coconut milk
- 5 egg yolks
- 1/3 cup of lime juice
Topping:
- 6 egg whites
- 3/4 cups of sugar
- 1/2 teaspoon of grated lime rind
- 1/3 cup of flaked coconut
Directions:
Pastry:
- In food processor, pulse coconut and sugar until coconut is finely ground, then pulse in flour and salt
- Pulse in butter until mixture resembles coarse oatmeal
- Pulse in egg yolk and 3 tablespoons of chilled water until dough starts to come together
- Transfer to work surface and knead very lightly until dough forms a ball
- Flatten dough into disc and refrigerate for about 30 minutes
- On lightly floured work surface, roll out the dough into 14 inch circle
- Place in 10-inch pie plate and flute edge
- Prick bottom with a fork several times
- Cover with aluminum foil or parchment paper and weigh down either pie weights or dried beans
- Bake at 375F for about 25 minutes
- Remove weights and bake until golden brown – 5-10 minutes longer
Filling:
- In saucepan, whisk together sugar and cornstarch
- Gradually whisk in coconut milk
- Cook, stirring over medium heat until thick and bubbly
- Continue stirring and cooking for 2 more minutes
- Remove from heat
- In a bowl, beat egg yolks, whisk in about 1 cup of the coconut milk mixture
- Whisk egg mixture back into saucepan
- Bring to simmer and stir for about a minute
- Whisk in lime juice
- Scrape into pie shell
Topping:
- Beat egg whiles until stiff but not dry
- In small saucepan, bring sugar and 3 tablespoons of water to boil and boil until soft ball stage is reached – when soft balls form when small spoonful is dropped into cold water – this should take about 3 minutes
- With electric mixer running, add sugar syrup in thin stream to egg whites and beat until egg whites are cooled
- Beat in lime rind
- Spread mixture over pie filling to edges
- Sprinkle with coconut
- Bake in 325F oven until topping is lightly browned – 25-30 minutes
- Refrigerate until filling is set – 4-6 hours or overnight
Hope you have enjoyed this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated
[…] 13. Keylime Coconut Cream Pie […]
The coconut milk is 13.5 oz or 400 ml per can.
When you say two cans, how many ounces? I have plenty of 19oz cans, and I also have 13.5oz and 15oz. I wouldn’t want to mess up your recipe