Coconut-Key Lime Pie

I formed this recipe from a combination of many old Key lime pie recipes. It has become a staple at any family gathering, and it is relatively easy to put together.

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

Ingredients

• 1 teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• ¼ cup white sugar
• ¼ teaspoon cream of tartar
• 1 (14 ounce) can sweetened condensed milk
• 1 (9 inch) prepared graham cracker crust
• 1 tablespoon grated lime zest
• 3 large eggs, separated, divided
• ¾ cup cream of coconut
• ⅔ cup fresh lime juice

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 3

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 4

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 5

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 6

Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.