1/4cupplus 1 tablespoon coconut creamI used Coco Lopez
1/2cupsweetened coconutlightly toasted, for garnish
In a medium sized mixing bowl, whisk together the egg yolks, grated lime zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened. Set aside for about 20 minutes.
Preheat oven to 325 degrees. In a food processor, combine graham crackers, coconut flakes, and brown sugar and pulse until they are fine crumbs. Add the melted butter and press into the bottom and sides of a 9 inch glass pie plate. Bake for 8-10 minutes or until lightly golden brown.
Add the thickened filling to the pie crust and bake for about another 15 minutes until the center is firm but jiggles slightly in the middle. Remove from the oven and let cool to room temperature and then refrigerate until chilled about 3 hours.
To make the coconut whipped cream:
Combine the whipped cream, coconut cream, confectioners sugar, and vanilla. Beat until it forms soft peaks. Spread on top of chilled pie and garnish with toasted coconut.
Coconut Cream Key Lime Pie
Amount Per Serving
Calories 740Calories from Fat 459
% Daily Value*
Saturated Fat 32g160%
Vitamin A 1574IU31%
Vitamin C 6mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Coconut Cream Key Lime Pie https://therecipecritic.com/coconut-key-lime-pie/