My favorite Key Lime Pie is actually a Key Lime Cheesecake. They make it at Mozart’s Coffee Shop down on the lake and something about sitting on the deck by the water, with a huge piece of this rich, creamy, tart key lime cheesecake that is held together by a thick, sweet graham cracker crust is just pure bliss–add a cup of french roast coffee and I am good for the night.
This particular Key Lime Pie that I share today is different in it’s crust. Here, I have left behind what I thought was my favorite part of the pie–that super-sweet crust that melts in your mouth due to obscene amounts of butter and sugar. Now, we have a coconut crust: something lighter, the natural oil from the coconut leaving your pallate satiate and not yearning for the butter of the aforementioned graham cracker crust.
Try it out.
Coconut Crust Key Lime Pie
7 oz. flake coconut
2 egg whites
1/4 cup sugar
1/2 cup key lime juice, fresh or bottled
4 teaspoons grated lime zest
4 egg yolks
1 14 ounce can sweetened condensed milk
Place coconut in thin layer on 2 (10X13″) cookie sheets.
Toast coconut in 350 degree oven for 10 minutes or until light golden brown. Stir frequently, and watch carefully. Remove from oven and let cool.
Meanwhile, reduce oven temp to 250.
In small mixing bowl, beat egg whites to stiff peaks, then slowly beat in sugar until completely dissolved.
Fold in cooled coconut.
Press this mixture into a greased 9″ pie plate and bake 7 minutes until lightly golden and set.
Remove from oven and let cool.
Heat oven to 325 to bake the filling.
For Key Lime Filling:
Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
Beat in milk, then juice and set aside at room temperature till it thickens.
Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
Remove from oven and cool to room temperature.
Refrigerate until ready to serve.