Is there anything better than biting into the cold, custardy filling of a slice of key-lime pie? It’s a classic American dessert that never fails to satisfy. Try this fresh take on an old favorite; citrus coconut pie combines familiar lime flavor with the sweet tang of tangerine for something completely original. It also trades in the usual condensed milk for coconut milk, resulting in a lighter, fluffier, and less caloric center.
Whip it up for your next dinner event, family gathering, or just as a sweet treat!
4 eggs yolks
14 oz. sweetened condensed coconut milk
1/3 cup lime juice
1 tsp. lime zest
1/3 cup tangerine juice
1 tsp. tangerine zest
1 pre-prepared graham cracker pie crust
Whipped cream or whipped coconut topping
Toasted coconut, for garnish
- Preheat oven to 350 F. Whisk together egg yolks, coconut milk, juices, and zest until evenly incorporated.
- Pour the mixture into the prepared crust, making sure to fill it evenly. Place the filled crust on a baking sheet.
- Bake the pie for 22 minutes, or until the filling has just set. It should remain firm when the baking sheet is jiggled.
- Let cool and serve with whipped cream/coconut topping, and toasted coconut as desired.
Citrus coconut pie is an unforgettable sweet-and-sour dessert experience that will have everyone asking for more. Give it a try and see for yourself!