Coconut-Key Lime Pie

We are slowly and steadily working our way through the leftover party beverages, but I planned a dinner party for last Friday to help speed up the process.  The weather was relatively nice last week, which (1) motivated me to spring clean my grill, and (2) put me in the mood to serve brighter, lighter food for my party.  To keep things relatively stress free, I went with a menu I served to my family last summer: Cilantro Honey-Lime Grilled Chicken, Southwestern Two-Bean Salad, and Hill Country Coleslaw. Watermelon wasn’t going to work as dessert this time around, though, since it’s hardly the season.  I knew several of my guests were coconut fans and that lime would go well with the meal, so I decided to try a recipe from the November 2010 issue of Everyday Food: Coconut-Key Lime Pie.

I actually made the pie twice; I experimented on my family when they came to dinner two Sundays ago (I’m glad they welcome my tests!), and then I served it at the dinner party mentioned above.  I got fantastic results both times, but I have to admit I made a significant substitution.  Knowing that there are 50 calories and 5 grams of fat per tablespoon of heavy cream, I just couldn’t pile 32 tablespoons worth onto my pie.  Couldn’t do it.  I used an 8-ounce container of Cool Whip Lite instead and saved 37 Weight Watchers PointsPlus points for the entire pie.  I would probably dig out the cream if I planned to serve the pie to hardcore foodies, but my guests certainly didn’t have any complaints.  Here’s the recipe:

Easy Press-In Pie Crust
Prep time: 10 minutes | Total time: 20 minutes plus cooling | Yield: One nine-inch pie crust

Ingredients:
6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted

Method:
Preheat oven to 350 degrees.  In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups).  Add sugar, salt, and butter and pulse until combined.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate.  (If using a springform pan, press crumbs halfway up sides.)  Bake until crust is dry and set, about 12 minutes.  Let cool completely in plate on a wire rack before filling.

Coconut-Key Lime Pie
Serves 8

Ingredients:
1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 Easy Press-In Pie Crust, made with graham crackers
2 cups cold heavy cream
2 tablespoons confectioner’s sugar
3 tablespoons sweetened shredded coconut, toasted

Method:
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.

Source: Everyday Food, November 2010

My notes:

  • When making the crust, I would recommend adding the salt while you’re grinding the graham crackers for the best distribution.  I often enjoy being able to taste the salt in sweet things, but you might want to cut the salt to 1/8 teaspoon if salt isn’t your thing.
  • Beware the unsweetened coconut milk!  I’m used to using sweetened coconut milk, which is pretty smooth and creamy.  The unsweetened, first press stuff is basically chunks and water; I still haven’t figured out how to successfully get it all out of the can without splashing coconut water somewhere.  Also, I would recommend whisking it separately until smooth before adding it to the sweetened condensed milk, lime juice, and egg yolks.  My filling came together much more easily when I did this.
  • I’m usually a from-scratch-all-the-way kind of gal, but when the two grocery stores I visited didn’t have key limes, I just went with the bottled stuff (although it was specifically key lime juice, not just lime juice).  One of my guests commented that he wasn’t usually into citrus desserts because the flavor is typically too intense, but he liked the mellow flavor of this pie.  The coconut probably helped as well.
  • My pie needed 45 minutes (instead of 40) at 325 degrees to be reasonably set with a wobbly center.
  • I already mentioned the heavy cream swap.

Coconut Key Lime Pie

This pie is seriously yummy.  The graham cracker crust is divine – sweet, buttery, salty, crunchy – and I love the bright but mellow citrus-coconut filling.  The cream (real or not!) and toasted coconut on top are great textural elements.  This recipe is perfect for summer, for Southwestern or tropical menus, or for any time you need a little sunshine in the form of dessert.  I’ll be making this one again for sure.

Recipe links: Easy Press-In Pie Crust and Coconut Key-Lime Pie

2 Responses to “Coconut-Key Lime Pie”


  1. 1 Barbara | VinoLuciStyle April 20, 2011 at 12:56 am

    It must be key lime coconut pie time! I actually ended up making one when I did not have enough sweetened condensed cream but had a can of coconut milk that I substituted. The two are meant to be together if you ask me!

    I actually topped mine with a layer of Greek yogurt sweetened with a bit of sugar that was baked for 5 minutes (like I do for cheesecake) and I loved it…that would cut back even more on those fat calories…I didn’t serve it with whipped cream at all!


  1. 1 Cinco de Mayo All-Stars « Sweet and Saucy Trackback on May 4, 2012 at 10:02 pm

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