Strawberry Key Lime Pie with Coconut Pecan Crust Recipe
Strawberry Key Lime Pie with Coconut Pecan Crust
Any time I see key limes at the store for a reasonable price I pick them up. I adore key limes, but they are not carried in my grocery store often, so I was elated when I saw the bags of cute little key limes on sale at the grocery store. I picked up two bags with the intention of making a key lime pie.
However, Dr. Lazy Palate says that I am not capable of eating the same thing twice. He is probably right. If I had it my way I would eat something new and different at every meal. I have a flair for the exotic. I think food is one way that people can keep their lives exciting and invigorating. I decided to pair up two of my favorite combinations, strawberries and key limes, in this key lime pie recipe with a twist. I am also not a fan of pie crust. Most pie crusts get left on the plate after I am done eating the pie. I really just like the good stuff. The crust is just a convenient way of encasing the yummy filling. This time I wanted to eat the crust and enjoy eating the crust. I did not want to go through all the work of making a crust that I was just going to peel off, so I was excited to find a key lime pie with a coconut crust. After reading the reviews of the pie recipe it sounded like the coconut pie crust was so coconut laden that it engulfed the delicious key lime pie filling making the filling just a supporting player in the key lime pie. I reduced the coconut in the pie filling, added pecans, double the amount of pie filling, and added my strawberry syrup to the pie to make an excellent pie. I loved the pie crust. This is one time that I did not leave the pie crust sitting on my plate looking sad.
The strawberry flavor is very subtle in the pie because key limes are a very dominant flavor. I suggest adding strawberry syrup on top of the pie for some extra pizazz and an extra burst of sweet strawberry flavor. The strawberry syrup combined with the tart key lime pie filling and the coconut pecan crust make for one very satisfying and filling dessert. A small piece of this pie is sufficient for dessert.
I made the strawberry key lime pie in a 9 inch spring form pan instead of my pie pan because my pie dish was too small to hold the thick crust and the large amount of pie filling. In order for the pie to keep its shape once the sides of the spring form pan have been removed you have to chill the pie well. I chilled my strawberry key lime pie overnight, and it held its shape beautifully.
- Ingredients (makes 1 nine inch pie) inspired by Wayne Harley Brachman
- ¾ cup flour
- 1 tbsp sugar
- 1 cup unsweetened coconut flakes, divided
- 1 cup pecans, chopped and divided
- 5 tbsp unsalted butter, cold and chopped into pea sized pieces
- 1 large egg mixed with 1 cup ice water
- 2 large egg whites
- 1 cup confectioners’ sugar
- 1 tsp vanilla extra
- For the filling:
- 8 egg yolks
- 28 ounces sweetened condensed milk
- 4 key limes, zested
- 3/4 cup key lime juice
- ½ cup strawberry syrup + more for serving (follow link for recipe)
1. In a food processor, add flour, sugar, ¼ cup coconut, ¼ cup pecans, butter, and 2 tbsp of the egg water solution. Blend until the pie crust is chunky and crumbly. The mixture will look a little dry, but it will come together after chilling.
2. Wrap the pie crust in plastic wrap and chill for 30 minutes.
3. Roll the dough into a flat dish and line the bottom of a 9 inch spring form pan.
4. In a food processor, add the remaining coconut, pecans, egg whites, confectioners’ sugar, and vanilla. Process until crumbly.
5. Press the coconut pecan mixture on top of the chilled pie crust.
6. Chill the pie crust for 30 minutes.
7. Preheat the oven to 375 degrees F.
8. Bake the pie crust for 8 minutes or until set.
9. Decrease the oven temperature to 235 degrees F.
10. Strawberry Key Lime Pie Filling: Mix the egg yolks, sweetened condensed milk, key lime zest, key lime juice, and strawberry syrup in a large bowl. Beat well. The filling should look like pudding.
11. Pour the pie filling into the pie crust.
12. Bake the pie for 22-25 minutes or until set.
13. Allow the pie to cool to room temperature.
14. Chill overnight in refrigerator.
15. Serve drizzled with strawberry syrup.
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