Nothing says "summer" or "Florida" like a slice of key lime pie. It's the perfect, creamy dessert to end any meal, and I'm especially sentimental about it, because Key West (aka the Conch Republic) is one of my family's favorite vacay destinations. The pie is my dad's favorite, too.
So maybe since Father's Day is coming up, I've had this delish dessert on the brain. But even if your dad or hubby isn't a pie guy, there are plenty of other occasions for which you can whip up celeb chef and restaurateur Bobby Flay's twist on the classic. Put the lime in the coconut for a trip to the beach, BBQ, or just to cure an everyday sweet tooth fix.
Key Lime-Coconut Pie from Throwdown with Bobby Flay
- 4 large egg yolks
- 2 teaspoons grated Key lime zest
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup plus 2 tablespoons fresh Key lime juice
- 1/4 teaspoon pure vanilla extract
- 8 whole graham crackers, broken into pieces
- 1/4 cup sweetened coconut
- 2 tablespoons light brown sugar
- 6 tablespoons unsalted butter, melted
Coconut Whipped Cream:
- 1 1/2 cups very cold whipping cream
- 1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
- 2 heaping tablespoons confectioners' sugar
- 1 vanilla bean, seeds scraped
- 1/2 cup sweetened coconut, lightly toasted, for garnish
1. For the pie: Preheat the oven to 325 degrees F.
2. Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
3. Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
4. Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
5. For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut. (You can also garnish with lime slices or other fruits, as pictured.)
Image via Ralph Daily/Flickr