Toasted Coconut Key Lime Custard Pie. I mean what’s not to love about that? I love all citrus, especially key limes and lemons. I keep telling myself I am not a baker, but more and more I find myself intrigued to learn a new baking recipe. For this recipe, the baking time is minimal. I think it took me longer to juice all those key limes than it did to bake the pie. I see this and it screams spring and summer to me. Great for a dessert to pass at your next friends and family get together.
Yields 6 to 8 servings
14 oz bag sweetened coconut, toasted
Butter or spray oil for pan
2 egg whites, reserve yolks
1 tablespoon butter, melted, plus more for greasing the pan
1 can sweetened condensed milk
1/2 cup fresh key lime juice
3 egg yolks
1 teaspoon vanilla
1 to 2 drops of green food coloring or gel coloring
You could use unsweetened coconut for this recipe. This way you could adjust how much sugar goes into the crust.
1. Transfer coconut to a large nonstick pan. Heat to medium heat. When the coconut become aromatic, you should begin to move it using a flat spatula. Never leave it unattended because it could burn. Turn as needed, remove from heat and let cool. You don’t want to rush throught he toasting. Low and slow works best.
2. Preheat oven to 350 degrees F. Spray or butter a pie pan or springforn pan. I used a 9 inch springform pan. Mix toasted coconut, 2 egg whites and 1 tablespoon melted butter until well incorporated. Transfer to prepared pan and form the crust, pushing up the sides. Bake for 10 minutes. Let cool.
3. Whisk together the condensed milk, key lime juice, 3 egg yolks, vanilla and food coloring. Pour into cooled crust and bake at 375 for 15 minutes. Let cool, then chill overnight. If using a springform pan, tale a knife and loosen the edges of pie before releasing the spring. Place on serving plate. Garnish with limes, extra coconut and whip cream.
For quick decorating, I used a canned whip cream. Do not add onto pie until ready to serve.