Key lime pie with almond-coconut crust
Ingredients
Crust:
- 1 cup (250 mL) almond cookies
- 1-1/2 cups (375 mL) honey graham cracker crumbs
- 1/4 cup (60 mL) light brown sugar
- 2 teaspoons (10 mL) lime zest
- 1/4 cup (60 mL) coconut flakes, toasted
- 1/2 cup (250 mL) melted butter
Filling:
- 6 large egg yolks
- 1-1/2 cups (375 mL) sweetened condensed milk
- 1/2 cup (125 mL) light sour cream
- 1/3 cup (80 mL) key lime juice
- Zest of 2 limes
Garnish:
- Crème fraiche or whipped cream for garnishing
- Lime zest for garnishing
- Lime wedges or slices for garnishing
Directions
- Preheat oven to 300˚F (150˚C). Prepare a 10-inch (25 cm) springform pan by spraying the bottom with oil and lining with a circle of parchment paper.
- To prepare the crust, place cookies in a food processor and pulse to crumbs, add to a medium bowl. Add graham cracker crumbs, brown sugar, lime zest, coconut and butter and mix until the crust is sandy and coarse.
- Put the mixture into the lined springform pan. Press down with a spatula until compact. Bake for ten minutes. Remove and let cool. Increase oven temperature to 350˚F (180˚C).
- Add ingredients for filling to the bowl of a stand mixer, with the motor running on the second speed, beat until smooth for approximately two to three minutes. Pour filling mixture into crust inside of pan.
- Transfer pan to the oven. Bake in the center of the oven, for 30-35 minutes or until set in the center, do not allow pie to brown. Let pie cool slightly before chilling in the refrigerator for two hours.
