Recipe courtesy of Wayne Harley Brachman

Coconut Crusted Key Lime Pie

  • Total: 2 hr 15 min
  • Prep: 1 hr 45 min
  • Cook: 30 min
  • Yield: 8 to 10 servings
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Key Lime-Coconut Pie

Mango Key-Lime Pie with Coconut Meringue

Coconut and Lime Pie

Key Lime Delight Pie

Pineapple with Lime and Coconut