Ready in: 4 hours 45 minutes · Serves: 8 · Technique: Baking · Storage: Store covered in the refrigerator for up to 3 days.
Quick Answer
This Coconut Key Lime Pie is a zesty and creamy dessert perfect for holiday gatherings.
When the weather in New York City begins to hint at the cooler, cozy days of fall, I find myself dreaming of vibrant tropical flavors that can bring life to the table. With Thanksgiving and Christmas just around the corner, I decided to craft a Coconut Key Lime Pie that honors the classic with a twist. Juicy key limes and the rich creaminess of coconut come together in this delightful dessert that not only adds visual appeal to your holiday spreads but also promises to tantalize your taste buds with every velvety bite.
A Festive Holiday Delight
This Coconut Key Lime Pie is not just a treat; it's a celebration of the bright, tangy burst of flavor that key limes provide, woven together with the tropical notes of coconut. It's the perfect dessert to surprise your guests and elevate your holiday table, ensuring that each slice embodies the spirit of the season.
Why You'll Love This Recipe
- This Coconut Key Lime Pie brings a tropical twist to your holiday dessert table.
- It's a balanced combination of creamy and zesty flavors that will delight your taste buds.
- Easy to make and requires minimal baking time, perfect for busy holiday preparations.
- Utilizes fresh ingredients for the best taste and visual appeal.
- Great for sharing with family and friends, making it a crowd-pleaser.
Ingredients
Gather the following ingredients to create your Coconut Key Lime Pie:
For the Crust:
- 1 ½ cups of graham cracker crumbs
- ½ cup of unsweetened shredded coconut
- ½ cup of granulated sugar
- ½ cup of unsalted butter, melted
For the Filling:
- 1 can (14 ounces) of sweetened condensed milk
- ½ cup of sour cream
- ½ cup of freshly squeezed key lime juice
- 1 tablespoon of lime zest
- 1 cup of heavy cream
- 2 tablespoons of powdered sugar
For Garnish:
- Additional shredded coconut, toasted (optional)
- Lime wedges
How to Make Coconut Key Lime Pie (Step-by-Step)
Follow these simple steps to create your magnificent Coconut Key Lime Pie.
Step 1: Making the Crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, unsweetened shredded coconut, granulated sugar, and melted butter. Mix until it resembles damp sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate to form a sturdy base. Bake for about 10 minutes until fragrant and lightly golden.
Step 2: Preparing the Filling
While the crust cools, whisk together the sweetened condensed milk, sour cream, freshly squeezed key lime juice, and lime zest in a large mixing bowl until silky smooth. Enjoy the refreshing aroma as you mix.
Step 3: Combining and Baking
Pour the filling into the cooled crust and smooth the top with a spatula. Bake for about 15 minutes, watching for the center to set while still slightly jiggly. Let it cool before refrigerating for at least 4 hours, or overnight for best results.
Step 4: Whipping Up the Topping
Just before serving, whip the heavy cream with powdered sugar until soft peaks form, creating a light and airy topping.
Step 5: Serving
Slice your chilled pie and top each piece generously with whipped cream. If you toasted some coconut, sprinkle it on top as a delightful finishing touch. Serve with a wedge of lime on the side for that festive flair.
Common Mistakes to Avoid
- Not chilling the pie long enough: This dessert transforms as it chills; skip this step and you'll miss out on the ideal texture.
- Using bottled lime juice: For the best flavor, always opt for fresh key limes-the difference is astonishing!
- Overbaking the filling: Remember, the filling should be set but still slightly jiggly in the center when removed from the oven.
Tips and Tricks for Success
- If you can't find key limes, Persian limes are a suitable substitute.
- Consider adding a splash of coconut rum to the filling for an extra flavor dimension.
- If you want a little crunch, experiment by folding some toasted coconut into the whipped cream before topping the pie.
Variations
- Swap out key limes for other citrus like Meyer lemons for a different flavor profile.
- Use graham cracker alternatives like crushed cookies for a gluten-free crust.
- Add different flavor extracts, such as vanilla or almond, into the filling for a unique twist.
How to Serve
- Slice your chilled pie and top each piece generously with whipped cream.
- Sprinkle toasted coconut over the top for added texture.
- Serve with a wedge of lime on the side for a festive touch.
Make Ahead and Storage
- Make Ahead: Prepare the crust and filling a day in advance; assemble and bake before serving.
- Storage: Store any leftovers covered in the refrigerator for up to 3 days.
- Reheating: This pie is best enjoyed chilled, no reheating necessary.
- Freezing: Not recommended, as the texture may change upon thawing.
Recipe Notes / What I Learned
Creating this Coconut Key Lime Pie was a delightful reminder that holiday desserts don't always have to be heavy. The balance of creamy and zesty in this pie makes it a bright addition to any festive table. It's a treat that brings a little sunshine into those chilly New York City winters!
Yield and Serving Size
Yield: 1 pie · Serving Size: 8 slices
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 3g protein · 35g carbs · 18g fat
Recipe by:
Delicious Coconut Key Lime Pie
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, unsweetened shredded coconut, granulated sugar, and melted butter. Mix until it resembles damp sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate to form a sturdy base. Bake for about 10 minutes until fragrant and lightly golden.
- While the crust cools, whisk together the sweetened condensed milk, sour cream, freshly squeezed key lime juice, and lime zest in a large mixing bowl until silky smooth.
- Pour the filling into the cooled crust and smooth the top with a spatula. Bake for about 15 minutes, watching for the center to set while still slightly jiggly. Let it cool before refrigerating for at least 4 hours, or overnight for best results.
- Just before serving, whip the heavy cream with powdered sugar until soft peaks form, creating a light and airy topping.
- Slice your chilled pie and top each piece generously with whipped cream. If you toasted some coconut, sprinkle it on top as a delightful finishing touch. Serve with a wedge of lime on the side for that festive flair.
Notes
FAQs
Can I make Coconut Key Lime Pie ahead of time?
Absolutely! In fact, it's best to prepare it a day in advance and let it chill in the refrigerator for at least 4 hours, or overnight. This allows the flavors to meld and improves the texture.
What can I use if I can't find key limes?
If key limes aren't available, Persian limes are a suitable substitute. They may not have the same tartness, but they'll work well in the recipe.
How should I store the leftovers?
Store any leftovers covered in the refrigerator for up to 3 days. The flavors will continue to develop, making it just as delicious on the second day!
