Margarita Key Lime Pie with Coconut Crust
This is an easy homemade digestive crust, a smooth and creamy key lime pie filling, and homemade whipped cream on top. A fresh dessert to taste in any season
Ingredienti
For the crust
- 1 & 1/2 cup sweetened flacked coconut
- 6 tbsp graham cracker crumb I used digestive
- 2 tbsp sugar
- 1 tbsp flour (all purpose)
- 7 tbsp unsalted butter melted
For the filling
- 3 egg yolk
- 2 tsp lime zeste
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup fresh Key lime juice (about 22 limess)
- 2 tbsp Tequila
- 1 tbsp Orange liqueur
Decoration
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
Istruzioni
For the crust
- Stir together sweetened coconut, digestive, sugar and flour in a large bowl.
- Add butter and stir until blended.
- Firmly press in an 9 inch pie plate.
- Chill 30 minutes.
- Preheat oven at 350°FF
- Bake for 8 minutes or until crust is golden.
- Remove from oven to a wire rack and cool completely. (about 20 minutes)
For the filling
- Preheat oven at 350°F
- Beat egg yolks and 2 tbsp lime zest at high speed with a heavy-duty electric stand mixer, using whisk attachment, until thick and pale (about five minutes).
- Reduce speed to medium.
- Gradually add condensed milk in a slow, steady stream, beating constantly.
- Add lime juice, tequila and orange liqueur and beat just until blended.
- Bake for 20 minutes.
- Remove from oven to a wire rack and cool completely.
- The filling is not firm, don't worry: it hardens when it cools
- Cover and chill for 4 hours.
For whipped cream
- With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and sugar on high speed until medium peaks form, about 3-4 minutes.
- Add whipped cream in a pipe bag with a spoon and pipe on the pie. Decorate with some lime zeste