Key Lime Pie with Coconut Macaroon Crust

There’s something utterly refreshing about a slice of Key Lime Pie, especially when it is paired with the tropical twist of a coconut macaroon crust. This recipe is a delightful fusion that combines the zesty, tart flavor of key limes with the sweet, chewy texture of coconut macaroons. Each bite is a vibrant explosion of flavor, making it the perfect dessert for any occasion. Whether you’re hosting a summer barbecue or simply wanting to treat yourself, this Key Lime Pie with Coconut Macaroon Crust is sure to impress.

Why This Recipe Is Reliable

This recipe stands out for its simplicity and dependability. With everyday ingredients and straightforward steps, you’ll be able to whip up this delicious pie without any hassle. The coconut macaroon crust adds a unique texture that perfectly complements the creamy filling. The use of sweetened condensed milk provides the right amount of sweetness, while the lime juice adds that iconic tartness. Plus, it’s a crowd-pleaser that’s bound to earn you compliments!

Ingredient Checklist

• 1 14-ounce can sweetened condensed milk
• 4 large egg yolks
• Zest of 1 large lime
• 1/2 cup lime juice
• 1 large egg white
• 1 1/2 teaspoons vanilla
• 1/8 teaspoon salt
• 3 1/2 cups sweetened coconut

Prep & Cook Tools

• Mixing bowls – for combining your ingredients.
• Whisk – to beat the egg whites and egg yolks.
• Measuring cups and spoons – to ensure accuracy in your measurements.
• 9-inch pie dish – for baking your delicious pie.
• Oven – the most important tool for baking!

Step-by-Step: Key Lime Pie with Coconut Macaroon Crust

Step 1: Prepare the Coconut Macaroon Crust

Preheat your oven to 325°F (160°C). In a large mixing bowl, combine the sweetened coconut, egg white, vanilla, and salt. Mix well until the coconut is evenly coated.

Step 2: Form the Crust

Press the coconut mixture firmly into the bottom and up the sides of a 9-inch pie dish. Make sure it is compact and even. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let it cool.

Step 3: Prepare the Key Lime Filling

In another mixing bowl, whisk together the sweetened condensed milk, egg yolks, lime zest, and lime juice until smooth and well combined.

Step 4: Pour the Filling

Once the crust has cooled, pour the key lime filling into the coconut macaroon crust, spreading it evenly.

Step 5: Bake the Pie

Bake the pie in the preheated oven for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center.

Step 6: Cool and Serve

Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving to allow it to fully set. Serve chilled, garnished with additional lime zest or whipped cream if desired.

Spring to Winter: Ideas

• Top with fresh berries in summer for a refreshing twist.
• Serve alongside a scoop of coconut ice cream for a tropical dessert.
• Use the same coconut macaroon crust for other flavors like chocolate or fruit fillings.
• For a festive touch in winter, add a sprinkle of cinnamon or nutmeg on top.

Troubles You Can Avoid

To ensure your Key Lime Pie with Coconut Macaroon Crust comes out perfectly, here are a few common pitfalls to avoid:

• Don’t overbake the filling; it should be set but still jiggle slightly when you take it out.
• Allow the crust to cool completely before adding the filling to prevent it from becoming soggy.
• Use fresh key limes for the best flavor, but if you can’t find them, bottled key lime juice will also work.
• Make sure to pack the coconut mixture firmly into the pie dish to prevent it from crumbling.

Make Ahead Like a Pro

This dessert is perfect for making ahead of time. You can prepare the coconut macaroon crust a day in advance and store it in the refrigerator. The filling can also be mixed and kept in the fridge until you’re ready to bake the pie. Just remember to bake and chill the pie at least a few hours before serving for the best texture and flavor.

Your Questions, Answered

Can I use unsweetened coconut instead?

While you can use unsweetened coconut, it will alter the flavor and sweetness of the crust. You may want to add a bit of sugar to compensate.

How do I store leftovers?

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Make sure to keep it covered to maintain freshness.

Can I freeze this pie?

Yes, you can freeze the pie. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.

What can I serve with this pie?

This pie pairs beautifully with whipped cream, fresh fruit, or a scoop of ice cream. For an extra tropical touch, consider adding a drizzle of Coconut Macaroons on the side!

Don’t Miss These

• Pineapple Coconut Sunshine Cake – another tropical delight for your dessert table.
• Pumpkin Cheesecake Brownies – a perfect fall treat that’s rich and decadent.

Serve & Enjoy

Now that you’ve crafted this delectable Key Lime Pie with Coconut Macaroon Crust, it’s time to serve it up and enjoy! This pie not only satisfies a sweet tooth but also brings a taste of the tropics to your table. Gather your friends and family, slice up that pie, and savor the perfect blend of creamy and chewy textures. Whether you’re celebrating a special occasion or simply enjoying a sweet moment, this pie is bound to become a new favorite.

Share on Pinterest