Coconut Key Lime Pie
Coconut Key Lime Pie and make it mini! What helps set these lovely little tarts apart is the coconut flakes that are added right to the crust!
Prep Time10 minutes mins
Active Time15 minutes mins
Yield: 12
Coconut Graham Cracker Crust
- 1 cup Graham Cracker Crumbs 8 - 10 sheets of crackers
- 1/4 cup Sweetened Coconut Flakes
- 1 1/2 tablespoons Granulated Sugar
- 5 tablespoons Butter melted
Key Lime Filling
- 3 large Egg Yolks
- 2 teaspoons Key Lime Zest
- 1 14 oz can Sweetened Condensed Milk
- 1/2 cup Key Lime Juice
Coconut Graham Cracker Crust
Preheat the oven to 350 degrees.
Pulse the graham crackers and coconut flakes in the food processor until you have fine crumbs. Add this mix to a medium bowl along with the sugar and melted butter and stir until combined.
Line mini or standard muffin tins with preferred liners and add the cracker/coconut mix. About 2 – 3 tsp for mini and 2 – 3 tbsp for standard size. Tamp down the mix with the back of a spoon or small cup and bake until golden – 4 – 6 minutes for mini and 6 – 8 minutes for standard size. Once they are done, set aside to cool. You can leave the oven on as you will bake the filling at the same temperature.
Key Lime Filling
Whisk the egg yolks and lime zest in a medium bowl until they pale a bit and gain a little volume.
Next whisk in the sweetened condensed milk until fully combined and then add the Key Lime Juice and mix well.
Coconut Key Lime Pie
Pour the filling on top of the cooled crusts and bake at 350 degrees for 6 – 10 minutes for mini and 8 – 12 for standard. The center will still have a slight jiggle. Be careful not to overtake them or they tend to dry out and crack.
Allow them to cool and place in the fridge for 2 hours so they can set up. Before serving add Citrus Chantilly Cream on the top!
This makes around 36 mini muffin tin size or 12 standard muffin tin size.