Key Lime Pie with Coconut Macaroon Crust
This Key Lime Pie with Coconut Macaroon Crust is a tropical delight! A zesty filling meets a chewy coconut crust for the perfect dessert.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch pie dish
- Oven
Ingredients
- 1 14-ounce can sweetened condensed milk
- 4 large egg yolks
- 1 large lime zest
- 1/2 cup lime juice
- 1 large egg white
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 3 1/2 cups sweetened coconut
Instructions
- 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.
- 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.
- In another mixing bowl, whisk together the sweetened condensed milk, egg yolks, lime zest, and lime juice until smooth and well combined.
- Once the crust has cooled, pour the key lime filling into the coconut macaroon crust, spreading it evenly.
- 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.
- 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.
Notes
- 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.