A Key Lime and Coconut Pie, on MY BLOG, after all this time?
Yep, I had to do it. You see, a few months ago, while working by the pool in Thailand, I saw an invitation to participate in something my blogger friend Angie of Big Bear’s Wife had concocted. A week of summer desserts, with bloggers from all over creating fun recipes to share as a group in July. She dubbed it #SummerDessertWeek. As you may have noticed, my blog has been less food-centric than travel-centric lately, but I decided to throw my hat in the ring and join in on the festivities. I mean, I CAN bake. I know how. And according to the boys in my life, I am pretty good at it. But…would I still HAVE IT? It had been months since I really TRULY made something, and furthermore, we JUST moved in to our new home, and getting a new recipe created in a new kitchen can be daunting.
I daunted. I needed to daunt. I had been out of the kitchen for far too long. Plus I really wanted Key Lime and Coconut Pie.
A few brands decided to ship our group several products to use in case we could incorporate them into our recipes (very thoughtful!) and I did use several of them in the recipes I will be sharing with you this week. Of course, thoughts and opinions about those products are my own, and I wasn’t paid to give anyone a rousing endorsement. I’ll link to the items I used so that you can check them out though, you may want some for yourself!
But getting back to the situation at hand… here we are, officially kicking off #SummerDessertWeek, and I am thrilled to say that my Key Lime and Coconut Pie is toDIEfor. Good God you guys, I forgot how good an honest to goodness scratch-made pie can be. The buttery graham cracker crust, the ohh so tangy tart filling, the piles of toasted meringue…just, well, it’s heaven. I wish I could say I invented this pie, but alas, I did not. You see, about ten years ago I was part of a group called Tuesdays with Dorie, and each week we baked a recipe out of a cookbook by Dorie Greenspan. This pie was her concoction. She titled it a “Florida Pie”, which is a perfect name for it, as it combines the flavors found in any good pie from Florida. Of course, it is delicious, as it is a Dorie recipe, but that doesn’t stop me from changing things a bit. My version is a little thicker in the filling, and carries more meringue. I also use a bit less coconut than she does, as I like the lime filling to be the star of this show.
It is. If you like tang, this pie is your thang.
(Oh my God who typed that? I do not talk like that.)
Other than the time it takes to set up in your freezer, making this Key Lime and Coconut Pie requires so little of your day. A few minutes by the mixer, a few over the stove stirring the coconut layer, a few minutes watching it bake? Really you have no reason to not make this in the morning with your coffee and be eating it for lunch. I mean WITH lunch. (No, I don’t. I meant what I said the first time.)
I hope you enjoy it!
- For the crust
- 1 3/4 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter
- Zest of one lime
- For filling and topping:
- 1⅓ cups heavy cream
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla
- 5 large eggs, separated
- 1 14-ounce can sweetened condensed milk
- ½ cup fresh Key (or regular) lime juice
- ¼ cup of sugar
- For the crust: Pour the crumbs in to a small mixing bowl. Add the sugar, zest, and melted butter. Toss together with a fork until all the crumbs are moist.
- Press crumbs into a 9"pie plate, or opt to use a springform pan. Bake at 350° F for 10-15 minutes. Cool completely before using.
- For filling and topping: center a rack in the oven and preheat the oven to 350° F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
- Put the cream and coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Add vanilla and stir; remove from heat.
- Working with a stand mixer or with a hand mixer in a large bowl, beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended.
- Spread the coconut cream in the bottom of the graham cracker crust, and pour the lime filling over. The two will mix a bit.
- Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
- To Finish the Pie with Meringue: beat the warmed egg whites with a pinch of salt until medium peaks appear. Slowly add in sugar and continue to whip until stiff peaks appear.
- Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving. Pie is best eaten the day it is made, but will keep overnight if needed. You may also opt to make the pie in advance, and simply add the meringue the day it is to be eaten.
If you can't find Key Limes, regular limes will do. It will take about 6 to get the full 1/2 cup.
For fluffy meringue, older egg whites are ideal. Allow them to warm on the counter before beating for maximum fluff!
Products Used in this Post:
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream Recipes:
- Circus Animal Cookie Ice Cream from Fake Ginger
- No Churn Banana Pudding Ice Cream from Nik Snacks
- Butterscotch Ice Cream from Pastry Chef Online
- Individual Mermaid Ice Cream Treats from Family Around the Table
- Orange Creamsicle Ice Cream Bon Bons from Cooking With Carlee
Pies of Summer:
- Creamy Peach Pie Delight from Who Needs A Cape?
- Key Lime Coconut Pie from Doughmesstic
- Frozen Strawberry Yogurt Pie from Rants From My Crazy Kitchen
- Mini Fresh Strawberry Pies from Cheese Curds in Paradise
- Cherry Limeade Icebox Pie from Sweet Beginnings
Sweet Summertime Cakes and Cupcakes:
- Coconut Custard Almond Cake from The Food Hunter’s Guide to Cuisine
- Strawberry Ice Cream Cake from The Beard and The Baker
- Fiesta Lime Cupcakes from My Baking Heart
- Nana’s Strawberry Shortcake Cake from Daily Dish Recipes
- Ice Cream Cone Drip Cake from Hezzi-D’s Books and Cooks
- Summer Berries Pavlova Cake from Home Sweet Homestead
- Buttermilk Chocolate Cake from Back To My Southern Roots
- Peanut Butter and Chocolate Charlotte A Kitchen Hoor’s Adventures
- Mermaid Layer Cake from Love and Confections
- Vanilla Icebox Cake from Books n’ Cooks
- Peach-Basil Coffee Cake from The Spiffy Cookie
- Strawberry Lemonade Cupcakes from Cookaholic Wife
- The Perfect Vanilla Cupcake from Our Good Life
No Bake Treats:
- No Bake Lemon Chiffon Dessert from Miss in the Kitchen
- No Bake Berry Cheesecake from Desserts Required
- Pineapple Pretzel Fluff Salad from 4 Sons R Us
- Easy Raspberry Cream Cheese Dessert from Blogghetti
- No Bake Strawberry Cheesecake from Everyday Eileen
- Strawberry Pretzel Salad Dessert from Creative Southern Home
- Sea Shell Beach Cakesicles from Big Bear’s Wife
- Mermaid Splash Cookies from The Domestic Kitchen
- Blueberry Crumble Cheesecake from A Blender Mom
- Cruise Ship Strawberry Crepes from Southern From Scratch
- Blueberry Lemon Cheesecake from Eat Move Make
- Caramel Sticky Pudding Cake from Shockingly Delicious
- Blackberry Roly Poly from Nancie’s Table
- Strawberry Monkey Bread from The Bitter Side of Sweet
- Raspberry Custard Bars with Almond from My Sweet Zepol
- Caramel Corn Cheesecake from Sweet ReciPEAs
- Blackberry Cheesecake with Blackberry Compote from Karen’s Kitchen Stories
- Easy Mini Fruit Pizzas from Jen Around the World
- Sunflower Cookies from Cindy’s Recipes and Writings
- Orange Creamsicle Chip Cookies from Palatable Pastime
- Viennese Whirls from Kudos Kitchen by Renee
- Mason Jar Caramel Banana Pudding from For the Love of Food
Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we’ve got some great giveaways from our generous sponsors for y’all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don’t forget to enter the giveaway below!
Scroll down to take a look!
Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
Prize #3 —Wiltonis giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
Prize #4 — Sweets & Treats Boutiqueis giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!
Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9″ Round Springform Pan & an Anolon Advanced Graphite 9″ Square Springform Pan
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.