Coconut Crusted Key Lime Pie

Total Time:
2 hr 15 min
1 hr 45 min
30 min

8 to 10 servings

  • 3/4 cup flour
  • 1 tablespoon sugar
  • 2 1/4 cups unsweetened coconut flakes
  • 5 tablespoons cold, unsalted butter, cut into pea sized bits
  • 1 large egg mixed with 1-cup ice water
  • 2 large egg whites
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Key lime filling, recipe follows
  • Key Lime filling:
  • 4 egg yolks
  • 14 ounces sweetened condensed milk
  • 2 key limes, zested
  • 1/2 cup key lime juice
  • Lightly coat a 9-inch tart tin plate with nonstick vegetable spray. In a bowl, stir together the flour, sugar, and 1/4 cup of the coconut. With fingers or a pastry blender, work in the butter until the mixture looks like coarse meal. Sprinkle on 2 to 3 tablespoons of the egg water and blend together. Form into a disc and wrap in plastic. Refrigerate for at least 1/2 hour. Roll the dough into a 9 1/2-inch round and fit into the tart tin.

  • Mix together the remaining 2 cups coconut, egg whites, confectioners' sugar and vanilla. Lightly press mixture against the sides of the tin. Chill for 30 minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set.

  • Key Lime Filling: In a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled.

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