Key Lime Pie in a Toasted Coconut Graham Cracker Crust!
Classic Key Lime Pie; Creamy, tart and sweet in a crisp graham cracker crust that’s mildly flavored with a little shredded coconut, coconut oil and a touch of salt. The coconut gets nice and toasted while the crust pre-bakes!
We love this pie and it always has me singing… “Put the lime in the coconut and drink it all up” (Coconut, Harry Nilsson)
Don’t Like Coconut? Just replace the coconut oil with melted butter and replace the 1/3 cup shredded coconut with 1/4 cup additional graham cracker crumbs.
Key Limes vs Regular Limes:
Key Limes are smaller, thin skinned and contain lots of seeds. Originally most Key Limes actually came from Key West, FL, but now most are sourced from Mexico. They have a distinct floral scent and an almost astringent flavor. You’ll need about 23 key limes for your pie. Key Limes can be harder to find than traditional limes.
Traditional Limes (Persian or Tahitian Limes) are larger, thicker skinned and most say are more acidic/tart than key limes. You’ll need 3-5 traditional limes for your pie. Since I can’t always find Key Limes in my market, I use Traditional Limes quite often. I like to mix-in the juice of 1 lemon when I make a key lime pie with traditional limes – helps to add some of the floral notes that you would have with Key Limes.