Key Lime Pie (Florida)
Key lime pie is absolutely one of the most iconic Floridian desserts. As a kid, I spent a lot of time in the Florida Panhandle visiting family over summer breaks, and one thing I always remember was going to Buddy’s Seafood Market for key lime pie and tuna steaks. Not to be eaten together, of course, because that would be a weirdo comb. Ahhh sweet, sweet memories.
The traditional version is delicious - tangy, bright and sweet with a buttery graham cracker crust; it’s almost hard to imagine it getting much better. But I think I’ve found a way. I kicked this pie up a notch by swapping out the graham cracker crust for a combination of crushed macadamia nuts, toasted shaved coconut and gingersnap cookies.
Key Lime Pie with Coconut-Macadamia Crust
Makes 1 pie
Prep time: 10 minutes
Cook time: 15 minutes
1/2 cup macadamia nuts
1/2 shredded coconut, unsweetened
15 gingersnap cookies (or enough to make 1 cup of crumbs)
1/2 cup butter, melted
1/2 tsp salt
1 cup lime juice
2 tbsp lime zest
1 14-oz can sweetened condensed milk
3 egg yolks
Optional topping: whipped cream
1. Preheat your oven to 350ºF. Add ginger snap cookies to a food processor, pulse on high until the cookies reach the consistency of breadcrumbs, scraping down the sides when necessary. Transfer gingersnap crumbs to a large mixing bowl. Add macadamia nuts and coconut to the food processor, pulse on high until they mixture reaches the consistency of breadcrumbs, scraping down the sides when necessary. Transfer to the gingersnap crumbs.
2. Mix cookie crumbs, macadamia nuts and coconut with the melted butter until everything is coated. Press mixture into a greased 9-inch pie pan or nonstick springform pan.
3. Whisk together lime juice, lime zest, condensed milk and egg yolks thoroughly. Pour into the prepared crust and bake for 15 minutes at 350ºF.
4. Allow the pie to cool, then transfer to the refrigerator for at least 4 hours. Serve with a garnish of lime zest and a whipped topping of your choice.
If you want to add more depth of flavor, lightly toast the macadamia nuts and shredded coconut before baking the pie.
This pie is a great make-ahead dessert. You can prepare the pie and store it in the refrigerator up to 2 days in advance.