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Key Lime Pie
Makes 6-8 Servings
*1 cup freshly squeezed lime juice; use key limes if available
*2 14-oz. cans sweetened condensed milk
*2 large eggs
*9-inch graham cracker crust pie shell
*1 cup whipping cream or heavy cream, chilled
*2 tbls. confectioners' sugar
*1/2 cup toasted coconut (See Notes)
*1 lime, thinly sliced into rounds
1Preheat oven to 325F degrees.
2Combine lime juice, condensed milk and eggs together in a large bowl. Whisk together until well blended and pour filling into the pie shell. Bake for 15-20 minutes until filling is firm. Cool and chill for at least 4 hours.
3For the topping, use an electric mixer to whip the cream and sugar together until nearly stiff.
4To serve, cut the pie in wedges. Top with a dollop of whipped cream, sprinkle with toasted coconut and garnish with a slice of lime.
  • To toast coconut, spread in a thin layer on a shallow baking pan or toaster oven tray. Heat oven to 350 degrees. Bake 8-10 minutes, stirring occasionally, until coconut is a light golden color.