Key Lime Pie

This key lime pie recipe reaches new heights with a fluffy but not crumbly coconut-vanilla crust and a filling that’s perfectly tart, rich, and velvety. As an added bonus, this recipe can be made 100% in advance, so entertaining is stress-free!

Prep Time: 30 minutes

Cook Time: 10 minutes

Difficulty: easy

Servings: 8

Ingredients

For the crust

45 vanilla wafers (1 ½ cups crumbs)
1 cup sweetened shredded coconut (110 g)
2 tablespoons granulated sugar
6 tablespoons butter, melted

For the key lime filling

4 egg yolks
2/3 cup Key lime juice (150 ml)
1-2 teaspoons Key lime zest
1 1/4 cups granulated sugar (280 g)
1/4 cup cornstarch (40 g)
1 pinch of salt
1 1/4 cups heavy whipping cream (300 ml)
4 tablespoons unsalted butter, cubed
1 1/4 cups sour cream (300 ml)

For the whipped cream

5.3 oz heavy cream (150 g)
0.8 oz powdered sugar (25 g)

To garnish

Thinly sliced key limes

Instructions

For the crust

45 vanilla wafers (1 ½ cups crumbs)
1 cup sweetened shredded coconut
2 tablespoons granulated sugar
6 tablespoons butter, melted

Start by preparing the crust: Preheat the oven to 350°F (180°C).

Add the vanilla wafers to a food processor and process them into fine crumbs (or use a rolling pin). Add the coconut, sugar, and butter and pulse or stir to combine.

Press the crumbs evenly up the sides and onto the bottom of an ungreased 9-inch pie pan.

Bake the crust for 8-10 minutes, until lightly golden. Cool completely on a wire rack before adding the filling (about 1 hour).

For the key lime filling

4 egg yolks
2/3 cup Key lime juice
1-2 teaspoons Key lime zest
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 pinch of salt
1 1/4 cups heavy whipping cream
4 tablespoons unsalted butter, cubed
1 1/4 cups sour cream

Make the filling: Whisk the egg yolks together in a small saucepan. Add the Key lime juice, zest, sugar, cornstarch, and salt and whisk until the cornstarch dissolves. Whisk in the heavy cream, then add the cubed butter.

Turn the heat to medium and cook, stirring CONSTANTLY, making sure to scrape the bottom and sides of the pan. Cook until the filling thickens to the consistency of pudding and registers about 195-200°F on an instant-read thermometer (don’t stop whisking, even while taking the temperature.)

Once thickened, immediately remove the filling from the heat and transfer to a large bowl. Let cool to room temperature, then fold in the sour cream. Taste and add powdered sugar for sweeter if desired.

Pour the filling into the cooled, baked pie shell. Chill in the refrigerator for at least 4 hours, up to 2 days.

For the whipped cream

5.3 oz heavy cream (150 g)
0.8 oz powdered sugar (25 g)

Prepare the whipped cream: Add the heavy cream, and powdered sugar to a mixing bowl. Whip using an electric hand mixer just until soft peaks form.

Transfer the whipped cream to a piping bag and decorate as desired.

Add the lime slices just before serving so they don’t weep. Sprinkle lime zest over the whipped cream.