Inspired by a recent trip to Key West, I wanted to make a key-limed treat to share with my lab. The natural choice was key lime pie, but I wanted to add some of my own twists to the classic.
Instead of a traditional graham craker crust, I used toasted coconut cookies that I found at Trader Joe's and added in some shredded coconut for good measure. While delicious, the crust was a bit crumbly, so beware when you're serving slices!
I topped the pie with some white chocolate whipped cream... holy moly this was delicious. I should've used more to decorate the pie, but I misplaced it
Key Lime Pie
adapted from Browned Eyed Baker
For the Crust:
1 1/4c toasted coconut cookie crumbs (graham cracker, ginger snaps, or even chocolate cookies would also work)
1/2c unsweetened coconut (mine was reduced-fat)
2T evaporated cane juice (or granulated sugar)
6T unsalted butter, melted
For the Filling:
3t grated key lime zest
4 egg yolks
1 14oz can sweetened condensed milk (fat-free if you like)
3/4c freh key lime juice
For the White Chocolate Whipped Cream:
2oz white chocolate, chopped
3oz heavy cream, chilled
Preheat the oven to 325.
Start by making the filling; add the lime zest and egg yolks to the bowl of a stand mixer. Whip egg yolks until fluffy, 5-6min. Gradually add the sweetened condensed milk and whip until thick, 3-4min. Lower the speed and slowly add key lime juice, continuing to mix until incorporated. Set aside while you prepare the crust.
If you don't have a stand mixer, you should do the following: Add the lime zest and egg yolks to a medium bowl and whisk for 2min. Whisk in sweetened condensed milk, then key lime juice.
To make the crust, stir together cookie crumbs, coconut and evaporated cane juice. While stirring continuously with a fork, slowly drizzle the melted butter into the mixture. The mixture should look let wet sand, and a little crumbly if using the same coconut cookies. Transfer the crumbs to a 9" pie plate and evenly press the crumbs to form a crust. Bake until fragrant and beginning to brown, 12-15min. Cool on a wire rack until it reaches room temperature.
Once cool, pour the filling into the crust. Bake 15-17min, until the center is set yet still wiggly when jiggled. Cool completely on a wire rack. Refrigerate until well-shilled, at least 3 hours.
Add the chopped white chocolate to a small bowl and set aside. In a small saucepan, heat the heavy cream over medium heat. As the cream comes to a simmer, remove from heat and pour over the white chocolate. Stir until smooth. Refrigerate with the pie until completely chilled.
When white chocolate cream is cold and you're ready to serve the pie, whip the white chocolate cream. Decoratively pipe on the pie or spread evenly over the filling. Garnish with lime slices, if desired (I figured people wouldn't eat these so I left them out). Serve! Any leftovers can be covered in an airtight container (or covered in plastic wrap) and refrigerated for a few days.
Coconut and white chocolate were a natural fit, and I'd highly recommend you go make this to celebrate any day of the week!