Coconut Key Lime Pie

This recipe is to make the classical creamy and tangy lime pie with a chewy toasted coconut crust. It's sweet, delicious, rich, and gluten free at the same time. It's a perfect bake-ahead recipe, as the pie tastes best on the second and third days. You may use Persian limes for Key limes in this recipe.

FOR THE CRUST

1/3 cup coconut flour

1 cup plus 2 tbsp. unsweetened dried shredded coconut

1/4 tsp baking powder

1/2 tsp sea salt

6 tbsp. unsalted butter, soft

1/2 cup sugar

1 large egg white

FOR THE FILLING

3 large egg yolks

One 14-ounce can sweetened condensed milk

1 1/2 tsp finely grated lime zest(about zest 1 lime)

1/2 cup strained fresh lime juice

FOR THE CREAM

1 cup heavy cream, whipped

EQUIPMENT

9-inch fluted pie pan with removable bottom

Rimmed baking sheet

Servings: 8-12

Follow the following 1-2-3 steps for tips to bake it.

Position the oven rack at the lowest level.

Preheat oven to 350F.

Grease the pie pan with butter.

To make the crust, mix all the ingredients in a medium mixing bowl until all of the ingredients are combined.

Press the mixture into the bottom and up the sides of the pan, make sure the base of the pan is completely covered and the sides are thicker than the bottom. Use a rolling pin run over the top of the pan to make sure edge of the crust is even. Poke holes on the bottom of the crust but not through.

Place the pan on a baking sheet and bake for 12-15minutes until the crust is golden at the edge.

While the crust is baking, make the filling: Whisk the egg yolks, milk, and lime zest until smooth.

Just before the crust is ready, whisk the lime juice into the filling.

Remove the crust from the oven, scrape the filling into the hot crust, and return it to the oven.

Reduce the oven temperature to 300F and bake the tart for about 15 minutes until the filling doesn't jiggle when you shake the pan.
Sat the pan on a rack to cool for about 15 minutes.
Push up the bottom of the pan to prevent sticking to the sides of the pan.
Chill the tart for at least 2 hours.
Release the tart from the pan and transfer it to a platter.

Whip heavy cream using hand mixer to soft peak following your mixer instructions.

Fit cream tip to a large pastry bag, fold the top over and transfer whipped cream to the pastry bag, open the folding and twist the extra top part, cover the top of the tart with cream by going back and forth and dot circles along the edge if there is still cream.

Slice and serve, garnish with lime slices.

I document this pie for the Pie Day Contest, please vote for me if you like it. Thank you.