Hey Key lime pie! Coco- key lime to be exact ♥
It’s nowhere near summer in my part of town however, this key lime pie took me straight to Florida… In my mind at least. I never was a huge fan of “citrusy” pies until now that is what was I ever thinking this pie was delicious! With a hint of Coconut flavor it was a slam dunk of a desert and even better it’s a personal size. This could have completely been a large pie (that is an option btw), but these cute little mini tart pans were begging to be used, and what fun they were in making this fun size desert. Let me tell you a little secret whispers double up on this recipe because you may just about eat them all. How do I know this? (shame-less grin)
One of the key’s to this key lime pie (all pun intended) is the hint of coconut, lime and coconut pair wonderfully together they were created to work together I’m certain of this, the citrus flavor of the key limes bounces off the subtle coconut flavor effortlessly and that is only the beginning we haven’t even gotten to the major key which is the ginger snap crust! Oh yes, so we have citrusy, nutty, and spicy smoothed together in one pallet pleasing pie. The traditional crust would be a vanilla wafer type of situation- which I’m sure is equally delicious, but that ginger snap crust will have you wanting more smooth and creamy at the top, crunchy goodness on the bottom= a heavy win!
This ginger snap crust was a must! (that rhymed he-he!) sorry not sorry for changing things up a bit, but we all know a change is good.
Key lime pie has a history, and long story short it was created by a former cook by the name Aunt sally (←click the link to learn more) to a millionaire in the 1800’s or so, (you totally get the picture) she was of Bahamian descent and if she were around today she’d be one proud Auntie for sure I’m truly thankful her for a wonderful creation. But the obvious is that it was first conceived so to speak in the Florida Keys.
The ingredient list is short (yay!) that makes up for the hours of sitting in the fridge. Plan ahead when you make this, go out and run some errands, and by dinner time you’ll have dessert ready.
If you never tried Coco Lopez you’re in for a treat I use this stuff in a lot of my cooking for its sweet coconut flavor It’s comparable to condensed milk, but in coconut form and it’s delightful! I used just enough of the Coco Lopez to let you know it’s present without compromising the key lime richness.
This key lime pie was literally a snap to put together, one of thee! easiest desert to make. A few simple ingredients, and time is all you need to enjoy a piece of the tropics.
Now it’s your turn, gather those few ingredients and get jazzy in your kitchen.
Leave a comment, I would love to hear your thoughts, like, share this post, and video. Be sure to Follow me on Instagram and FaceBook to keep up with all the new and upcoming recipes. Subscribe to my mailing list for exclusive 411 on what’s cooking next. And Pin this recipe to your recipe board on Pinterest.
Bonita's Coco-Key Lime PiePrint Recipe
- 1 cup of ginger snaps
- 4 Tblsp of melted butter
- 13 juiced limes (or 1/3 cup of bottled lime juice)
- 1 can of sweetened condensed milk
- 1/4 cup of Coco Lopez
- 4 eggs yolks
- Four mini pie shells *see notes
Pre-heat oven to 350 degrees
Pulse the ginger snaps in a food processor until you have 1 cup (about a half of a bag)
Melt butter in microwave
Add butter to ginger snaps and mix with fork to combine
Press ginger snaps crust into pie shells and bake them in a oven for 10 minutes
With a spoon combine condensed milk, Coco Lopez and egg yolks together well
Add in lime juice and stir to combine
After shells have baked for 10 minutes fill each pie shell with enough filling equally
Bake in the oven 15 minutes more and let cool completely on a wire rack
Once cooled put them in the fridge for 6 hours or more
Garnish with with cream and key lime and enjoy!
You can make one whole pie by using 1/4 cup more of ginger snaps making it 1 1/4 cup.