The Key To Making The Best Coconut Key Lime Pie Ever!
The filling uses real lime juice and some other ingredients that add up to make it taste even better than normal key lime pie.
What is a Lime Pie
A lime pie is a dessert made with lime juice and zest, sweetened condensed milk, and whipped cream. It can be made with other citrus fruit like lemon or grapefruit. It’s traditionally made with a graham cracker crust but can also be made with a chocolate crust if you prefer! This is a classic pie that has coconut in the crust and filling.
- 1 cup shredded coconut
- 3 tablespoons egg whites (from about 3 large eggs)
- 1 tablespoon lime zest (from about 2 limes)
- Juice of 2 limes, plus ½ teaspoon zest (from about 2 large limes) or 1⅓ cups bottled Key lime juice. You can use regular lime juice if you don’t have key lime available.
Mix the coconut and egg whites until they’re well combined. Add the rest of your ingredients except for the cornstarch and vanilla extract, then mix until smooth. Mix in your cornstarch and vanilla extract at the end. Pour into a pie pan or mini cups, cover with plastic wrap touching it, and refrigerate for an hour before serving so that it firms up a bit more
- Preheat oven to 350°F (175°C). Lightly grease a 9, inch pie plate with cooking spray.
- In a medium bowl, whisk together flour, granulated sugar, and salt until well combined; set aside. Place butter in another medium bowl and microwave on high for 1 minute until melted; stir in vanilla extract. Add melted butter mixture to dry ingredients along with coconut flakes and stir until dough forms clumps (some larger pieces of coconut may remain). Press evenly into prepared pan and bake for 20 minutes or until golden brown around edges (check after 15 minutes). Cool completely before filling.
Mix together coconut oil, ground flaxseed, quinoa flour and oat flour. Then sprinkle in baking powder and a pinch of salt. Add water 2 tablespoons at a time until you get a firm dough that can be rolled out. Knead briefly before rolling out between 2 pieces of parchment paper to about ¼ inch thick (or thinner if you want). Freeze for 30 minutes to set up completely.
In the meantime make the filling by putting all ingredients except lime zest and vanilla extract into high, speed blender or food processor (if using a blender don’t add lemon zest yet). Blend until smooth then add lime zest and vanilla extract to mixture with blade still running on high speed until just incorporated into smoothie base. Pour into prebaked crust while still frozen solid then return pie back into freezer overnight before cutting into slices using very sharp knife dipped in warm water before each slice so it doesn’t stick when slicing through frozen pie.
- 1 cup lime juice
- ½ cup lime zest
- ¼ cup sugar
- 5 egg yolks
- ½ cup heavy cream (or coconut milk)
- 3 tbsp unsalted butter, cut into cubes and chilled for at least 2 hours in the freezer. After the 2 hours are up, place your butter in a small saucepan and melt it over medium heat on medium, low heat until it has fully melted into liquid form. Don’t let it boil or get too hot though or else it will start to separate from its fat content! This will happen very quickly so make sure you keep an eye on things as they heat up quickly here.
Once all that good stuff is melted together nicely, remove from heat and set aside for now to cool slightly before adding any more ingredients into our pie filling mixture.
- Bake the pie at 350 degrees for 15 minutes
- Cool the pie before serving
This is a classic pie that has coconut in the crust and filling.
This is a classic pie that has coconut in the crust and filling. It’s called a key lime pie because it uses key limes, which are smaller than regular limes, but are also more sour. If you can’t find them, use regular limes instead and reduce the amount to 1/4 cup (60 ml).
To make this recipe vegan and dairy, free, simply substitute non, dairy milk for the cream or half & half. You can also use coconut cream instead of whipping cream if desired!
This dish will be well, liked by everyone. It is not only made with straightforward components but also goes together quickly. These are excellent desserts for after dinner, or you can prepare them in advance and freeze them until you’re ready to serve them—they’ll be ready in no time! Due to the simple processes and need for knowledge of basic cooking principles like butter melting, this dish is also excellent for children.
This pie is a great example of how to use coconut in your pies and desserts. It has the classic lime flavor, but with the added crunch from the crust that’s made with shredded coconut.