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Key Lime Pie with Coconut Whipped Topping

05/22/2015 09:20AM ● Published by Lana Granfors

What's Cookin'

June 2015
By Lana Granfors
Photo: Kara Stewart

To say that this Key Lime Pie is delicious is an understatement. I’ll make this for Father’s Day this month as it is my husband’s favorite – well, next to German Chocolate Cake (I’ll save that recipe for a later issue). It is always completely devoured. If you like the tart and sweet flavor of Key Lime Pie, this recipe is for you. It is easy to make and won’t disappoint. Make this for Father’s Day – your friends and family will be begging for more. Enjoy!

INGREDIENTS
Crust
18 whole graham crackers
(4-section pieces)
¹⁄³ cup sugar
1 tsp. ground cinnamon
¹⁄³ cup butter, melted Filling
1 T lime zest, heaping
2 large egg whites
4 large egg yolks
1 – 14 oz. can sweetened condensed milk
½ cup fresh or bottled key lime juice
Topping
1 cup heavy cream
2 T sugar
¼ tsp. coconut extract
3 T sweetened flaked coconut
Lime zest
Sliced Key limes

Serves: 8

FOR THE CRUST:
Crush crackers in a food processor or use a zippered plastic bag. If using the bag, zip crackers into bag, removing the air as you close it. Using a rolling pin, lightly tap the bag and roll pin over the crackers to crush. In a medium bowl, stir together the crumbs, sugar and cinnamon. Drizzle the melted butter over the crumb mix and stir until well combined. Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Bake on rack in the middle of a 350° oven until set and golden brown, about 8-10 minutes. Remove from oven, set aside and allow to cool completely. Leave the oven on.

FOR THE FILLING:
While the crust is cooling, fit a stand mixer with the whisk attachment, or use a large mixing bowl and a hand whisk or a hand mixer. Beat the egg whites until you have stiff peaks.

In another mixing bowl, whisk together the egg yolks and sweetened condensed milk. Add the lime juice and whisk until combined. Gently fold in about half of the egg whites to the mixture, then add the remaining egg whites and fold until just evenly combined. Spread the mixture in the pre-baked crust and bake at 350° until center is set, about 15 minutes. Transfer to a wire rack to cool completely, then refrigerate at least 2 hours before serving. It can be baked up to 3 days ahead – just store, covered, in the refrigerator.

FOR THE TOPPING:
When ready to serve, prepare topping. Like with the egg whites, use either a stand mixer fitted with the whisk or a large mixing bowl, using a hand whisk or a hand mixer. Beat the heavy cream, sugar and extract until stiff peaks form. Fold in the coconut, reserving some to add to top of pie. For topping the pie, either cut into slices and top each with a big dollop of whipped cream and garnishes, or I like to spread the topping, covering the entire pie. Sprinkle with reserved coconut and lime zest, and add slices of Key limes as garnish.

TOTAL TIME: 2 hours, 55 minutes
PREP: 3 0 minutes
COOK: 23-25 minutes
REFRIGERATE: 2 hours

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