Key Lime Pie Recipe
coconut brown butter crust, coconut milk ganache, raspberry key lime sorbet
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut Brown Butter Crust
Coconut Milk Ganache
Raspberry Key Lime Sorbet
Method
Coconut Brown Butter Crust
- 1
Prepare the Brown Butter
In a saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns golden brown and has a nutty aroma.
- 2
Mix the Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, sweetened shredded coconut, granulated sugar, and salt. Add the brown butter and mix until the crumbs are well coated.
- 3
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until lightly golden. Allow to cool completely.
Coconut Milk Ganache
- 4
Heat the Coconut Milk
In a saucepan, heat the coconut milk over medium heat until it begins to simmer, but do not let it boil.
- 5
Make the Ganache
Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes, then stir until smooth. Add vanilla extract and powdered sugar, stirring until fully incorporated.
- 6
Assemble the Pie
Pour the ganache into the cooled coconut brown butter crust. Spread evenly and refrigerate for at least 2 hours until set.
Raspberry Key Lime Sorbet
- 7
Prepare the Raspberry Mixture
In a blender, combine the fresh raspberries, key lime juice, granulated sugar, and water. Blend until smooth.
- 8
Strain the Mixture
Strain the mixture through a fine mesh sieve into a bowl to remove the seeds.
- 9
Freeze the Sorbet
Pour the strained mixture into a freezer-safe container. Freeze for at least 4 hours or until firm. Stir every hour for a smoother texture.
