Tropical Coconut-Key Lime Pie
Delight in the refreshing flavors of the tropics with our Tropical Coconut-Key Lime Pie! This luxurious dessert features a golden, toasted coconut crust that perfectly complements the zesty filling made from fresh key lime juice and sweetened condensed milk. Topped off with a light and fluffy meringue, this pie is a stunning centerpiece for any gathering. Whether it's a summer barbecue or a festive celebration, this pie is sure to transport your taste buds to the Caribbean. Serve chilled for the best experience and watch as everyone goes back for seconds!
8
Servings
252
Calories
9
Ingredients
Ingredients
coconut, flaked
2 (cans (3.5 ounces each), toasted)
egg whites
5 (divided (2 for crust, 3 for meringue))
superfine sugar
1/4 cup plus 6 tablespoons (divided)
sweetened condensed milk
1 (can (14 ounces))
key lime juice
1/2 cup (fresh-squeezed)
key lime zest
1 (teaspoon, freshly grated)
dark rum
1 (tablespoon)
sour cream
1 (cup)
egg yolks
3 (from previously separated eggs)
Instructions
1
Preheat your oven to 350°F (175°C). Spread shredded coconut evenly on two cookie sheets and toast in the oven for about 10 minutes, stirring frequently, until it reaches a light golden brown color. Keep a close eye on it to avoid burning. Once toasted, remove from oven and allow to cool.
2
Reduce the oven temperature to 250°F (120°C).
3
In a small mixing bowl, beat 2 egg whites until stiff peaks form. Gradually add 1/4 cup superfine sugar, continuing to beat until the sugar is fully dissolved. Carefully fold the cooled toasted coconut into the egg white mixture.
4
Grease a 9-inch pie plate and press the coconut mixture evenly into the bottom and up the sides to form a crust. Bake at 250°F (120°C) for 7 minutes or until set. Remove from the oven and let it cool completely.
5
For the filling, combine 1 (14-ounce) can of sweetened condensed milk, 1/2 cup of fresh-squeezed key lime juice, 1 teaspoon of freshly grated key lime zest, and 1 tablespoon of dark rum in a large mixing bowl. Blend well with a whisk.
6
Beat in 3 egg yolks until fully incorporated, then gently fold in 1 cup of sour cream until mixed together.
7
Pour the luscious filling into the cooled coconut crust. Set aside while you prepare the meringue.
8
For the meringue, in a large mixing bowl, beat 3 egg whites until soft peaks form. Gradually add 6 tablespoons of sugar, continuing to beat until the mixture is stiff but not dry, making sure all the sugar has dissolved.
9
Swirl the meringue over the key lime filling. Return the pie to the oven and bake at 350°F (175°C) for about 20 minutes, or until the meringue has turned a lovely golden brown.
10
Allow the pie to cool to room temperature, then chill in the refrigerator for at least 30 minutes before slicing and serving. Enjoy the perfect blend of tropical flavors!
Nutrition Information
8.25g
Fat
35.5g
Carbs
3.9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of the Tropical Coconut-Key Lime Pie?
The pie features refreshing tropical flavors of zesty key lime and toasted coconut.
How many servings does this recipe yield?
This recipe makes 8 servings.
What ingredients are used to make the crust?
The crust is made from toasted flaked coconut, egg whites, and superfine sugar.
How do you prepare the coconut for the crust?
Spread the coconut on cookie sheets and toast at 350 degrees F for about 10 minutes until golden brown.
What is the calorie count for a single serving?
Each serving contains approximately 252 calories.
Does the recipe contain alcohol?
Yes, the recipe includes 1 tablespoon of dark rum in the filling.
What type of milk is used in the filling?
A 14-ounce can of sweetened condensed milk is used for the filling.
How much key lime juice is required?
The recipe calls for 1/2 cup of fresh-squeezed key lime juice.
How many egg whites are needed in total for this recipe?
A total of 5 egg whites are needed, divided into 2 for the crust and 3 for the meringue.
What is the fat content per serving?
There are 8.25g of fat per serving.
How long should the pie be chilled before serving?
The pie should be chilled in the refrigerator for at least 30 minutes before slicing.
What temperature is used for the final bake with the meringue?
The pie is returned to the oven at 350 degrees F (175 degrees C) to brown the meringue.
How many grams of protein are in each serving?
Each serving provides 3.9g of protein.
How do you make the meringue topping?
Beat 3 egg whites until soft peaks form, then gradually add 6 tablespoons of sugar until stiff but not dry.
What is the carbohydrate count per serving?
Each serving contains 35.5g of carbohydrates.
Is sour cream used in this recipe?
Yes, 1 cup of sour cream is folded into the key lime filling.
What size pie plate is recommended?
A 9-inch pie plate is required for this recipe.
At what temperature do you bake the coconut crust initially?
The crust is baked at 250 degrees F (120 degrees C) for 7 minutes to set.
How many egg yolks are used in the filling?
The filling requires 3 egg yolks.
What kind of sugar is best for this recipe?
Superfine sugar is recommended for both the crust and the meringue.
How much key lime zest should be added?
The recipe calls for 1 teaspoon of freshly grated key lime zest.
How long does the meringue take to brown in the oven?
It takes about 20 minutes for the meringue to turn a lovely golden brown.
What is the total number of ingredients in this recipe?
There are 9 ingredients in total.
Can I use regular limes instead of key limes?
While key limes are traditional for this tropical flavor, regular limes can be used as a substitute if key limes are unavailable.
What are some of the tags associated with this recipe?
Tags include pie, dessert, tropical, key lime, coconut, refreshing, and meringue.
What is the purpose of the dark rum in the filling?
Dark rum adds a depth of flavor and enhances the tropical Caribbean theme of the pie.
How should the coconut be spread for toasting?
Spread the shredded coconut evenly on two cookie sheets.
What should the consistency of the egg whites be for the crust?
The egg whites should be beaten until stiff peaks form before folding in the coconut.
Is this a good recipe for a summer barbecue?
Yes, the refreshing and chilled nature of the pie makes it perfect for summer gatherings.
Should the pie be cooled to room temperature before refrigerating?
Yes, allow the pie to cool to room temperature before placing it in the refrigerator.