Key Lime Pie with Coconut and White Chocolate
Taste a great key lime pie, and you’ll know immediately: Your mouth will pucker and your lips will smack. That’s because the good ones nail the sugar-to-lime-juice ratio. Linda Lomelino’s version (from Lomelino’s Pies: A Sweet Celebration of Pies, Galettes & Tarts) perfectly combines white chocolate and coconut with tart lime juice, transporting you to Florida with just one bite.
5¼ tablespoons unsalted butter
6 ounces graham crackers
¼ cup coconut flakes
1¾ ounces white chocolate, broken into pieces
One 14-ounce can sweetened condensed milk
4 large egg yolks
Zest and juice of 4 limes
6 tablespoons Greek yogurt (10% fat)
1 cup whipping cream
5 tablespoons Greek yogurt (10% fat)
1 ounce white chocolate, slivered
Zest of ½ lime
Thin lime slices from 1 lime
1. Make the Pie Crust: Preheat the oven to 350°F. Melt the butter and let it cool.
2. In the bowl of a food processor, pulse the graham crackers, coconut flakes and white chocolate into fine crumbs. Pulse in the melted butter. Press the mixture into a deep-dish 8-inch tart pan.
3. Blind-bake the pie crust on the middle rack of the oven until the shell begins to color, 12 to 14 minutes. Remove the pie shell from the oven and let it cool for at least 15 minutes.
4. Make the Lime Filling: In a medium bowl, beat together the sweetened condensed milk, egg yolks, lime zest and juice and yogurt until the mixture is smooth. Pour the mixture into the pie crust and bake the pie on the middle rack of the oven until the filling is firm but still a little wobbly in the center, 15 to 17 minutes.
5. Remove the pie from the oven and let it cool completely before refrigerating it for at least 2 hours.
6. Make the Topping: Beat the whipping cream with the yogurt until it thickens. Use an ice-cream scoop to mound the cream on the pie. Top the cream with the white chocolate, lime zest and lime slices.