Key Lime Pie
This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.
Recipe:
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Coconut Key Lime Pie
How to make the best ever key lime pie with coconut! This pie features buttery graham cracker crust with a creamy, tropical-inspired coconut key lime filling. It's simple to throw together and truly everyone raves every time I bring it to a get-together.
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Key Lime Pie in a Coconut Cake Recipe | Eat the Trend
Yup, we put a key lime pie inside a coconut cake! Can't decide between a slice of fluffy frosted cake and a piece of pie? You don't have to, at least, not anymore, thanks this devilish pie-brid that puts an entire pie inside a cake. Or, as we like to think of it, the key lime pie in the coconut. (And eat it all up.) Intrigued? Watch the video to see how this lovechild of a dessert is made.
Key Lime Pie in a Coconut Cake
From POPSUGAR Food
INGREDIENTS
1 key lime pie, homemade or store-bought
For the cake:
1 stick butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups self-rising four, sifted
1/2 cup coconut milk
1/2 teaspoon vanilla extract
For the frosting:
1 cup heavy whipping cream
1 cup cream of coconut
2 tablespoons granulated sugar
1 cup toasted coconut flakes
Lime zest, for garnish
Lime gummies, optional
DIRECTIONS
If making the key lime pie from scratch, allow it to chill for 8 hours, overnight, or until firm.
Make the cake: Preheat the oven to 350°F. Grease and flour a 9-inch springform cake pan.
Cream together the butter and sugar using a stand or hand mixer, until light and fluffy. Add the eggs one at a time, and beat until incorporated. Alternate between adding the self-rising flour and coconut milk, in two additions. Add the vanilla.
Spread about 1/3 of the cake batter on the bottom of the cake pan. Carefully transfer the pie to the pan. Slowly pour the rest of the cake batter over the pie. Spread it over the top and sides of the cake.
Bake the cake for 70 to 75 minutes or until golden brown and firm. To check to see if the cake is baked, insert a toothpick into the side of the cake to avoid the pie center. Allow the cake to cool completely before frosting.
Make the frosting: Mix together the whipping cream and cream of coconut with a stand or hand mixer. Add the sugar, and whip until firm peaks form.
Frost the cake, and cover with coconut flakes. Garnish with lime zest and lime gummies.
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Professional Baker Teaches You How To Make KEY LIME PIE!
Key Lime Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 pie)
Servings: 8-10
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
Crust
1 ½ cups (185 g) graham cracker crumbs (or ground digestive biscuits)
½ cup (50 g) sweetened flaked coconut
6 Tbsp (90 g) unsalted butter, melted
Filling
1 (300 g) tin sweetened condensed milk
½ cup (125 mL) fresh lime juice (key lime or calamansi)
2 tsp (10 mL) freshly grated lime zest
1 tsp (5 mL) vanilla extract
4 large egg yolks
Meringue
4 large egg whites, at room temperature
½ tsp (2 mL) cream of tartar
1 cup (200 g) granulated sugar (caster sugar)
Directions
1. Preheat the oven to 350 F (180 C).
2. Stir the graham crumbs, coconut and melted butter together until crumbly and press this into an ungreased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, then cool before filling.
3. For the filling, reduce the oven temperature to 300 F (150 C). Whisk the condensed milk with the lime juice, zest and vanilla and then whisk in the egg yolks (save the whites for the meringue). Pour this into the cooled crust and bake for 30 minutes, until the filling no longer jiggles when the pan is moved. Cool the pie to room temperature. Once cooled, the pie can be chilled and topped with meringue later.
4. Increase the oven temperature to 400 F (200 C). Whip the whites and cream of tartar with electric beaters or in a stand mixer fitted with the whip attachment until they are just past foamy (frothy but not holding a soft peak). Bring the sugar with 3 Tbsp (45 mL) of water up to a boil on high heat without stirring. Continue to boil the sugar until it measures 240 F (115 C) on a candy thermometer. Carefully pour the sugar down the side of the bowl while beating on high speed and continue whipping until the meringue is almost at room temperature, about 5 minutes.
5. Place the meringue in a large piping bag fitted with a large star tip. Pipe a pattern of your wish (spikes upward or spiral around) on top of the cooled filling (alternatively, you can dollop and spread the meringue over the filling). Bake this for 4-5 minutes, until the meringue browns as desired (keep an eye on it, it can brown quickly!) Alternatively, the meringue can be browned using a butane torch (since the meringue is fully cooked, the torching is for effect). Cool the pie to room temperature and then chill completely (2-3 hours) before serving.
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Amazing Key Lime Cake Recipe
Tender, fluffy, and moist, this three-layered Key Lime Cake is bursting with bright lime flavor! Both the cake and cream cheese frosting are infused with key lime flavor, making for the perfect combination of tangy and sweet. It’s an excellent dessert for any occasion or gathering.
RECIPE:
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Recipe for the Perfect Key Lime Pie with a twist! | Cupcake Jemma
Looking for a dessert to wow everyone (and I do mean everyone!) then look no further! The perfect summer pie consists of a zesty, smooth lime filling, a spicy biscuit crust, topped off with the silkiest Chantilly cream, and lucky for you guys, Dane's got you covered with this DELISH Key Lime Pie!
BISCUIT BASE
350g Ginger Nuts Biscuits
95g Butter
FILLING
1 can condensed milk (397g)
5 Egg Yolks
150ml Lime Juice + 4 zest
200g Double Cream
TOPPING
280g Double Cream
20g Icing Sugar
1/4 tsp Vanilla
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