I will always love Chicago but by the time April comes around, I can't wait for summer. The best part of summer is the availability of various produce. I am always craving fruit and veggies around this time of year. The fresher the better. Last week, I was trying to figure out what to make for dessert on Friday. I try to make a traditional family dinner very Friday and when I was trying to figure out what to make, The Husband asked if I could make key lime pie. I had majority of the ingredients already so I figured why not. I just have to get limes. I did do a little twist for this recipe. I added coconut to the crust, for some reason I have an abundance amount of coconut.
Key Lime Pie with a Coconut Crust
3 Egg Yolks
1/2 Cup of Lime Juice (I was suppose to use key limes but I couldn't find any)
Grated Lime Zest (Up to your preference. I would say from 1 to 3 teaspoons)
1 Can of Condense Milk
1 Tsp of Vanilla
1 3/4 Cup of Crusted Graham Cracker
1/4 Cup of Brown Sugar
1 Cup of Coconut Flakes
4-5 Tbs of Melted Butter
1 Tbs of Flour
1 Tsp of Salt
- Preheat the oven to 350 degrees and prepare a pie pan.
- Place the graham cracker crumbs, brown sugar, coconut flakes, flour, and salt in a food processor or mixer.
- Once all the ingredients are fully incorporated, slowly add the butter until it starts to bind together.
- Take the mixture and press the dough into the pie pan.
- Bake for about 15 minutes until it looks pretty solid and a little dryer in texture.
- Cool the crust.
- While the crust cools, take the egg yolks and start to whip them until it lightens in color.
- Once the color lightens, add the condense milk and vanilla.
- Once that is fully mixed, add the lime juice and the zest.
- Pour the filling into the cooled pie crust and bake for 10 minutes until the filling set.