We call this key lime pie a classic, but you'll call it delicious. A creamy filling flavoured with fresh lime juice and zest is baked in a coconut-graham crumb crust for an easy, luscious key lime pie.
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Original recipe yields 6 Servings
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CRUST: Combine graham crumbs with sugar, ginger, coconut and butter. Reserve 2 Tbsp (30mL) crumbs. Press remaining crumbs evenly over bottom and sides of 9" (1L/23cm) pie plate. Bake at 350°F (180°C) for 8 minutes. Cool.
FILLING: In a large bowl, beat egg yolks with milk, lime juice and rind. In a separate bowl, beat egg whites until stiff, but not dry and gently fold into the yolk mixture. Pour into crust and bake at 350°F (180°C) for 25 minutes.
GARNISH with whipped topping, coconut, lime slices and zest.