Happy Easter! It’s been a busy weekend. Getting ready for Easter Sunday. Easter egg hunt for the kids on Sunday morning. The Easter Rabbit brought the kids an Xbox Kinnect but didn’t bother to set it up. So I took care of that too. We also have a BBQ at friends today. I made Coconut Key Lime pie for the event. Actually I made two. The below recipe yields one pie. The recipe comes courtesy of Martha Stewart.
6 ounces cookies (about 12 graham crackers or 46 vanilla wafers or 30 chocolate wafers, such as Famous)
3 tbsp. sugar
1/4 tsp. coarse salt
5 tbsp. unsalted butter, melted
Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
2 cups cold heavy cream
2 tbsp. confectioners’ sugar
3 tbsp. sweetened shredded coconut, toasted
Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
The pie is really tasty but quite heavy. Smaller slices will do quite well. The whip cream is thick, fluffy and sweet, they custard is rich. The graham craker crust is my new favorite. It’s very simple and holds to the custard well so you get the full range of texture and taste.