COCONUT-KEY LIME PIE
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
- In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
Nutrition Facts : Calories 663 g, Fat 46 g, Protein 10 g
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Godremedycherishable GodRemedyglobalmission
[email protected]Not bad!
Rachel Anna Torres
[email protected]This pie was so easy to make and it turned out amazing! The crust was perfectly golden brown and the filling was creamy and delicious. I will definitely be making this again.
Payel Siddiki
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The crust is flaky and buttery, the filling is creamy and tangy, and the whipped cream topping is the perfect finishing touch. I highly recommend this recipe!
Mydul Vai
[email protected]This coconut key lime pie was a huge hit at my last party! The combination of coconut and key lime is so refreshing and delicious. I'm not usually a huge fan of pie, but this one is definitely an exception. It's the perfect balance of sweet and tart.