Key Lime Pie with Coconut Whipped Cream

Crust
1 box vanilla wafers crushed
1/3. Cup sugar
1/2 stick unsalted butter

In a food processor crush vanilla wafers completely
Add sugar
Melt butter add to mixture
Mix completely
Press into a 9 in pie shell and bake at 350 for 10 minutes

Filling
2/3 cups of fresh key lime juice
3 egg yokes
1 14 oz sweetened condensed milk
3 teaspoon of key lime zest

In a 9 inch pie pan ( you know they make already made ones with the vanilla wafers you know you use them for the your banana cream pie)

Beat 3 egg yokes and 2 teaspoons of the key lime zest at medium for 5 minutes until the eggs are light and fluffy
Add can of condensed sweetened milk beat for 5 minutes
Add lime juice slowly until just mixed

Add to vanilla wager crust or graham cracker crust

Bake at 350 for 12 minutes

Let cool for 30 minutes

Place in a refrigerator for 1 hour

Coconut whipped cream
1 can coconut cream
Add 2 teaspoon powdered sugar
1/2 cup whipping cream

When you open the coconut cream can with a can opener and drain off all excess water (or the cream won’t whip).
Add cream
Add powdered sugar
Whip on medium until fluffy

Serve on the key lime pie top with remaining zest

key lime 1key lime 3

key lime 2

2 Comments Add yours

  1. Oh, I m so happy to hear that the pie was a hit, Rebecca! I m sorry, though, that your coconut milk didn t cooperate. I recently read that a lot of brands of canned coconut milk have started adding an ingredient that makes it less likely to whip successfully. I m going to have to do a little more research and adapt this recipe accordingly, if necessary At any rate, I m glad your family enjoyed this key lime pie! ??

    Like

    1. Yes I had issues at first did you use coconut cream?

      Like

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