I was delighted to find fresh key limes at our Korean market, and picked some up to make a summer-friendly pie! The crust is a mixture of ginger snaps, toasted coconut, and butter; the filling is a classic key lime recipe.Instagram
Key Lime Pie with Ginger Coconut CrustDifficulty: Easy
This recipe is based on King Arthur Baking Company’s Classic Key Lime Pie.
128g ginger snaps, crushed into crumbs
42g shredded coconut, toasted
28g confectioners’ sugar
⅛ teaspoon salt
74g butter, melted
1 tablespoon or grated zest of 1 medium lime
3 large egg yolks
14-ounce or 397g can sweetened condensed milk
⅔ cup or 152g freshly squeezed key lime juice
⅛ to ¼ teaspoon lime oil, optional
- Equipment Used
9″ ceramic or glass pie pan
- Select a pie pan whose inside top dimension is at least 9″, and whose height is at least 1 1/4″. Preheat the oven to 325°F.
- Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
- Press the crumbs into the bottom and up the sides of the pie pan.
- Bake the pie crust for 15 minutes; it’ll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool while you make the filling.
- Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and thicken somewhat, looking kind of like Hollandaise sauce.
- Stir in the sweetened condensed milk, mixing till smooth. Beat at high speed for 3 minutes; the filling will become slightly thicker, and gain a bit of volume.
- Add the lime juice, stirring just to combine. The mixture will thicken. Add lime oil to taste.
- Pour the mixture into the crust, and return the pie to the oven. Bake for about 25 minutes, until it appears set around the edges, though still a bit wobbly in the center. The center should read about 145°F.
- Remove the pie from the oven, and cool to room temperature. Refrigerate for several hours before serving. Slice and serve each piece with a lightly sweetened dollop of whipped cream, if desired.