Best 2 Coconut Tequila Key Lime Pie Recipes

Indulge in a tropical paradise with our tantalizing Coconut Tequila Key Lime Pie, a harmonious blend of zesty limes, rich coconut, and a hint of tequila. This delectable dessert features a graham cracker crust, a luscious filling made with key lime juice, coconut milk, and tequila, and a fluffy coconut whipped cream topping. Experience a symphony of flavors with our collection of pie recipes, including a classic Key Lime Pie, a luscious Chocolate Mousse Pie, and a refreshing Mango Pie. Each recipe offers a unique taste adventure, ensuring an unforgettable dessert experience.

Here are our top 2 tried and tested recipes!

KEY LIME-COCONUT PIE

Key Lime-Coconut Pie image

Provided by Bobby Flay

Time 5h5m

Yield 1 (9-inch pie)

Number Of Ingredients 14

Ingredients

4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
8 whole graham crackers, broken into pieces
1/4 cup sweetened coconut
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
1 1/2 cups very cold whipping cream
1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
2 heaping tablespoons confectioners' sugar
1 vanilla bean, seeds scraped
1/2 cup sweetened coconut, lightly toasted, for garnish

Steps:

For the pie: Preheat the oven to 325 degrees F.
Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

COCONUT-KEY LIME PIE

Coconut-Key Lime Pie image

I formed this recipe from a combination of many old Key lime pie recipes. It has become a staple at any family gathering, and it is relatively easy to put together.

Provided by Andi

Time 3h40m

Yield 8

Number Of Ingredients 10

Ingredients

3 large eggs, separated, divided
1 tablespoon grated lime zest
1 (14 ounce) can sweetened condensed milk
¾ cup cream of coconut
⅔ cup fresh lime juice
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 444 calories, Carbohydrate 66.5 g, Cholesterol 86.4 mg, Fat 17.3 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 8.3 g, Sodium 267.7 mg, Sugar 56.6 g

Tips:

Use fresh key limes for the best flavor. If you can't find key limes, you can use regular limes, but the flavor will be slightly different.
Make sure the coconut cream is full-fat for the richest flavor and texture.
Chill the pie crust before baking it to prevent it from shrinking.
Bake the pie until the filling is set and the crust is golden brown.
Let the pie cool completely before serving so that the filling has time to firm up.
Serve the pie with a dollop of whipped cream or ice cream.

Conclusion:

This coconut tequila key lime pie is a delicious and refreshing dessert that is perfect for any occasion. The combination of coconut, tequila, and key lime is unique and flavorful, and the pie is sure to be a hit with everyone who tries it.