Key Lime Pie Recipe
Tart key lime filling in a honeyed, coconut graham cracker crust served on a strawberry and mango mosaic, topped with fresh whipped cream.
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Ingredients
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Whipped Cream
Method
Instructions
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix until well combined.
- 2
Bake the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until golden brown. Remove from the oven and let cool.
- 3
Make the Filling
In a large mixing bowl, whisk together key lime juice, sweetened condensed milk, egg yolks, and lime zest until smooth.
- 4
Fill the Crust
Pour the key lime filling into the cooled crust and spread evenly.
- 5
Bake the Pie
Bake in the preheated oven for 15-20 minutes, or until the filling is set. Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours.
- 6
Prepare the Mosaic
While the pie is chilling, prepare the strawberry and mango mosaic by layering diced strawberries and mango in a decorative pattern on a serving plate.
- 7
Make the Whipped Cream
In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- 8
Serve the Pie
Once the pie is chilled, slice and serve it on top of the strawberry and mango mosaic, garnished with a dollop of whipped cream.