COCONUT-KEY LIME PIE

Coconut-Key Lime Pie image

I formed this recipe from a combination of many old Key lime pie recipes. It has become a staple at any family gathering, and it is relatively easy to put together.

Provided by Andi

Time 3h40m

Yield 8

Number Of Ingredients 10

Ingredients

3 large eggs, separated, divided
1 tablespoon grated lime zest
1 (14 ounce) can sweetened condensed milk
¾ cup cream of coconut
⅔ cup fresh lime juice
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 444 calories, Carbohydrate 66.5 g, Cholesterol 86.4 mg, Fat 17.3 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 8.3 g, Sodium 267.7 mg, Sugar 56.6 g