Coconut-Key Lime Pie

Coconut-Key Lime Pie

A golden brown meringue tops this smooth and creamy coconut-Key lime pie which is sure to become a staple at family gatherings.

Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
444 Calories

Recipe Instructions

Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
Step 3
Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
Step 4
Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
Step 5
Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.
Step 6
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (9 inch) prepared graham cracker crust
  • 1 tablespoon grated lime zest
  • 3 large eggs, separated, divided
  • 0.25 cup white sugar
  • 0.25 teaspoon ground nutmeg
  • 0.75 cup cream of coconut
  • 0.66666668653488 cup fresh lime juice
  • 0.25 teaspoon cream of tartar

Categories

Similar Recipes You May Like

Blueberry Limeade

Blueberry Limeade

Maggie's Fresh Raspberry Pie

Maggie's Fresh Raspberry Pie

Rotisserie Chicken Pot Pie

Rotisserie Chicken Pot Pie

Air Fryer Hush Puppies

Air Fryer Hush Puppies

Russian Cabbage Pie

Russian Cabbage Pie

'Chinese' Pie

'Chinese' Pie

Eagle Brand Lemon Cream Pie

Eagle Brand Lemon Cream Pie

Salmon and Potato Pie

Salmon and Potato Pie