Key Lime Pie with Coconut Graham Cracker Crust

One of my "a few times a week" blog reads is Coconut and Lime. Upon reading last week, I saw that Rachel is celebrating her three year blogiversary so I figured, "What better way to honor Rachel and her blog than to make a Key Lime Pie with Coconut Graham Cracker Crust?" This recipe is my standard key lime pie recipe in which I substituted 1/2 cup of the crushed graham crackers in the crust with 1/2 cup sweetened coconut instead. Also, I sprinkled the top of the pie with toasted coconut and added a slice of lime for some much-needed visual pizazz.

Happy 3rd Blogiversary, Rachel and Coconut and Lime!!!

Since Rachel isn't here in person to enjoy this cool, refreshing pie with me, I enjoyed a big, yummy piece of it along with my friend Kurt. I know that key lime pie just happens to be one of his favorite desserts, and since his birthday is coming up, it was an early treat for him (and also a nice change from a traditional birthday cake). The tart, creamy filling is delicious, and the coconut in the crust and on top really adds a nice texture and flavor, too. Who knew coconut and lime were so good together? (Obviously, Rachel did.)

Key Lime Pie with Coconut Graham Cracker Crust

Crust
1 cup plus 2 tablespoons crushed graham crackers
1/2 cup sweetened coconut
1/2 cup (1 stick) unsalted butter, melted

Filling
1 (8 ounce) package 1/3-less-fat cream cheese, softened
1 (14 ounce) can fat-free sweetened condensed milk
½ cup key lime juice

Topping
3 tablespoons sweetened coconut, toasted and cooled

Preheat oven to 350° F.

In medium bowl, mix crushed graham crackers and coconut together. Add melted butter and mix until well blended. Using the tines of a dinner fork or your fingers, press crust mixture into bottom and up the sides of a 9-inch pie pan. Bake crust until set, about 5-6 minutes. Cool completely on wire rack before filling.

In medium bowl, beat cream cheese and sweetened condensed milk using an electric mixer on medium speed until smooth. Add in key lime juice; stir to combine. Pour filling into crust. Sprinkle top of pie with toasted coconut. Cover pie with plastic wrap and chill at least 12 hours (or until set) before serving.

Makes 8 servings.

 
















A celebratory slice for Rachel: