Key Lime Pie with Toasted Coconut Graham Cracker Crust

Hello world. Welcome to my blog! My first post is decidedly one of my most treasured recipes. Here’s hoping you enjoy it as much as I do.

Summer and citrus, is there a better combination? For as long as I can remember I’ve always been drawn to bursting, citrus flavours. Tequila lime roasted chicken, margaritas, key lime pie. Everything is better with a lil lime!

With the trend of all things cake in 2017, pie is out of sight and out of mind. And although I’ll eat this pie any slice of year, it’s best paired with the sunshine of the summer season. It’s also a great recipe if you’re starved on time, because it whips up in a flash (with its small ingredient list). Whether you’re a seasoned pie pro or a novice, this recipe is a easy as _ _ _ .

First, toast the coconut.

Turn the broiler on low (400ºF) and line a baking vessel (baking sheet, pie plate, cake pan) with parchment (not shown). Spread a quarter cup of coconut on to the pan and place in the oven. Toast as desired, but keep watch as this can easily go south (about 10 mins).

Think about those times when you decided to not put on sunscreen because “you weren’t going to be in the sun long enough” and regretted your decision a few hours later. 

Next, assemble the crust. And preheat your oven to 350ºF.

In a medium sized bowl, dump the dry ingredients. If your butter has separated during the melting process, stir before pouring into the dry ingredients. Once combined, the texture should be just damp enough to press together into a pie plate. It should not be goopy, or drippy, or powdery. 

PRO TIP: Line your pie plate with a cut out of parchment to make serving effortless. Simply trace the bottom of your pie plate onto the parchment and cut out.

Press your crust mixture into the plate using the back of a spoon. Thickness should be somewhere around a 1/4 in evenly (sides and bottom). Ensure there are no holes, gaps or shallow areas, because a weak crust is a bust. Bake the shell for 15 minutes, until you can smell the coconut in the air and the crust has slightly darkened. Until it has become solid gold.

Cool the golden shell for about 10 minutes. In the meantime, assemble the citrusy filling.

NOTE: Key limes are much smaller, and therefore require a hefty amount of effort when juicing. Though they tend to have a slightly more aromatic and tarter taste, your pie wont be any less delicious if you go the easier route with regular limes or bottled juice.

Begin by separating the eggs.

Drop yolks into a medium sized bowl. You’ll need to beat the yolks until lightened (in colour), airy and thick. About 5 minutes. My preference is to use a balloon or a french whisk, but you can use a mixer fitted with the whisk attachment. 

Next, add the condensed milk, lime juice and sugar to the yolks. At first, the mixture will likely look too thin, but as you stir and the ingredients mingle, everything will come together. 

Finally, pour the lime-mixture into the pie shell.

This is the moment that you patiently wait for. Add the filling to the pre-baked crust and place in the oven. Bake for 12-18 minutes, until the centre is cooked through and resembles firm Jello when jiggled. Remove and let stand at room temperature for 1 hour. Rest pie in the fridge before serving (overnight if possible).

Contrary to popular opinion, I prefer my key lime pie without whipped cream. However, feel free to whip some up and add to your slice just before eating. Garnish with a lime swirl and toasted coconut. 

Have you tried this recipe? How does it compare to other recipes you’ve tried? Let me know your thoughts and reviews in the comments. Thanks for stopping by!