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Key Lime Coconut Pie Recipe


The pucker-inducing, sweet-tart flavor of traditional key lime pie is mellowed with fragrant, exotic coconut for a new twist on a classic dessert. The cookie crust gets a flavor boost from Toasted Coconut and Warm Cinnamon Graham Flavors. Everything is covered in a billowy cloud of coconut-scented meringue, and just barely broiled to tie back to the toasty cinnamon graham in the crust.
Makes: Makes 10-12 servings.

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Step 1

Preheat oven to 350ºF.

Step 2

For crust, combine cookie crumbs and sugar in medium bowl. Stir in melted butter, Toasted Coconut and Warm Cinnamon Graham Flavors until well-combined. Press into 9 in. pie pan.

Step 3

Bake crust 8-10 minutes or until lightly browned. If crust bubbles up, gently press back into place with spoon. Cool completely in pan on cooling grid. Reduce oven temperature to 325°F.

Step 4

For filling, whisk together sweetened condensed milk, key lime juice, egg yolks and Toasted Coconut Flavor in medium bowl. Pour into cooled crust. Bake 19-21 minutes or until filling is mostly set. Cool in pan on cooling grid, then chill completely.

Step 5

For topping, preheat broiler. In large bowl, whip Meringue Powder, water, 1/4 cup sugar, and Toasted Coconut Flavor with electric mixer on high speed 4 minutes. Gradually add remaining sugar and continue whipping at high speed 3-4 minutes or until meringue is stiff but not dry. Spread topping onto pie. Broil 30-45 seconds, or until meringue is lightly toasted.

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Vanilla wafer cookies, crushed

1 1/3 cups Vanilla wafer cookies, crushed ((about 40 cookies))

granulated sugar

1/2 cup granulated sugar

butter, melted

5 tablespoons butter, melted

sweetened condensed milk

1 can (14 ounces) sweetened condensed milk

key lime juice

2/3 cup key lime juice

egg yolks

4 egg yolks

cold water

1/3 cup cold water

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medium bowl

medium bowl

Mixing spoon

Mixing spoon

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