This is a key lime pie so don’t be using the regular limes or the key lime juice in a bottle. If you find key limes in the grocery store make a key lime pie. I know I am extreme but I am just thinking of your taste buds!!I like this pie because it uses lots of lime juice and the coconut milk adds a nice contrasting creaminess. If you prefer just a straight up key lime pie I have an AWESOME KILLER KEY LIME PIE recipe on this blog you may also want to try.
You will need:
- 1 can 300ml sweetened condensed milk
- 1 small can full fat coconut milk – refrigerated for at least 1 hour before using
- 5 egg yolks
- 2/3 cups key lime juice (freshly squeezed!)
- 1 tbsp rum
- 1 tbsp fine lime zest
- 1 1/4 cups graham cracker crumbs
- 1/4 shredded coconut
- 6 tbsp melted butter – melt in microwave 20 seconds and measure 6 tbsp once melted
- 2 tbsp sugar
- 1 cup whipping cream
- 2 tbsp vanilla sugar
- 1 tbsp rum
- lime zest or shreds of coconut to top
- 1 tbsp of powdered milk (optional)
Step 1: zest approximately half the limes in the bag for a generous heaping tbsp of fine zest. You can also keep 1 lime for garnished slices or additional zest to top the whipped cream. Key limes are a small lime and the juice tends to be more on the yellow side versus the very green of some pies which use the standard limes or even worse when they use food colouring. Stick with real freshly squeezed key lime juice.
Step 2: slice all the limes in half and juice. I use a hand held lime press/squeezer. This size bag will give you almost exactly 2/3 cup each time. I know it is kind of finicky because they are little but, think of the outcome and press on!! You may need to strain to catch any rogue seeds but, I do like to include any pulp if it gets in.
Step 3: in a bowl add graham cracker crumbs, shredded coconut (any kind), melted butter and sugar. Mix and press into a pie plate with a measuring cup or a large spoon. Bake in a 350 degree F oven for 6 minutes (exactly!) Set aside while you prepare filling.
Step 4: take a small can of coconut milk which is only 165ml or 5.5oz (the size of a small can of tomato paste) placer it in the fridge for 1 hour to solidify the milk fat. Then separate the solids and place in a small bowl and whip with a whisk.
Step 5: Place remaining coconut milk into a large bowl along with sweetened condensed milk, 5 egg yolks, key lime juice, rum and lime zest. Whisk until smooth. Add the whipped coconut cream from the small bowl and fold in with whisk.
Step 6: scrape all filling into prepared crust. Bake in a 350 degree F oven for 22-25 minutes. The edges of the pie will appear to be setting however, the middle of the pie will still be giggly and just starting to set. It will firm up as it cools however, you don’t want to over bake it or it will be too firm and not a nicely set creamy filling.
Step 7: let cool on counter. Place a piece of plastic wrap directly on the filling while warm to avoid getting a skin on the pie. Once cooled place in fridge to firm up at least 4-6 hours before serving.
Step 8: whip cream with sugar and rum until stiff peaks. If you have some powdered milk it helps to set the whipped cream and prevents weeping if you have any remaing pie left in the fridge until the next day. It is not necessary if you plan on serving the entire pie at once. You can add a bit more zest (from the lime you saved) or some nice toasted coconut or even some slices of the last key lime you saved.
Prepare to be amazed!!! it is truly delicious!!