Recipe courtesy of Wayne Harley Brachman
Coconut Crusted Key Lime Pie
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 426
- Total Fat
- 24
- Saturated Fat
- 17
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 37
- Protein
- 8
- Cholesterol
- 106
- Sodium
- 80
- Total: 2 hr 15 min
- Prep: 1 hr 45 min
- Cook: 30 min
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.