Coconut Crusted Key Lime Pie

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

Yield:
8 to 10 servings

CATEGORIES
Ingredients
  • 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
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Paula's Laula Luau Coconut Pie

    Recipe courtesy of Paula Deen