Key Lime Coconut Pie

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.

Skill LevelBeginner

AmountMakes 10-12 servings.

Ingredients & Tools
Instructions

Ingredients

1 1/3 cups Vanilla wafer cookies, crushed
1/2 cup granulated sugar
5 tablespoons butter, melted
6 drops Treatology Flavor Extracts Kit, 8-Piece Food Flavoring
1 can (14 ounces) sweetened condensed milk
2/3 cup key lime juice
4 egg yolks
1/3 cup cold water

Tools
Scoop-it Measuring Cups
Scoop-it Measuring Spoons
medium bowl
Perfect Results 9inch Pie Pan
Mixing spoon
Cyclone Whisk
10 x 16 Chrome-Plated Cooling Rack
Silicone Spatula

Instructions

Click to mark complete

Preheat oven to 350ºF.
For crust, combine cookie crumbs and sugar in medium bowl. Stir in melted butter, 4 drops Toasted Coconut and 2 drops Warm Cinnamon Graham Flavors until well-combined. Press into 9 in. pie pan.
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.
For filling, whisk together sweetened condensed milk, key lime juice, egg yolks and 6 drops 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.
For topping, preheat broiler. In large bowl, whip Meringue Powder, water, 1/4 cup sugar, and 6 drops 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.