A Key lime pie made with cream cheese, sweetened condensed milk and Key lime juice in a coconut graham cracker crust and served with minty whipped cream.
Coconut Key Lime Pie
Coconut Key Lime Pie.
I love lime. I absolutely love it. Pair that up with some sweetened condensed milk and I am in heaven.
Traditionally Key lime pie contains egg yolks and is unbaked, though that is rarely done these days, since most fillings with egg are now baked.
Some say that baking the pie completely changes its flavor and texture though and use pasteurized egg yolks to squelch the fears of using raw eggs in an unbaked filling. Key lime pie also sometimes has an egg white meringue on top, though I prefer mine plain with only a dab of whipped cream.
This recipe simplifies all of that and skips the eggs altogether, relying on the reaction between the acids and the sweet milk to provide adequate thickening. But, there is also a pleasant surprise of coconut in the crust.
Key limes are a summer fruit, so look for them at peak during the months from June through August, though imports from Central America and Mexico make them more available year round.
Floridians would tell you that it's only authentic Key Lime pie when made with limes grown in the Florida Keys.
No worries. It'll still be good, so if you can't find Key limes, substitute regular Persian limes. Key limes are more aromatic and acidic - just a bit more tart than regular limes. Freshly squeezed juice is best, but if you can't find either types of limes, look for bottled Key lime juice.
Do take the time to make the minted whipped cream because it is amazing with this pie. Garnish each serving with a bit of lime zest, or a lime twist, or just eat it naked. It's a refreshing pie, perfect for winding down the dog days of summer.
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