Sweet, puckery mouthfuls of lime goodness topped with fluffy, creamy dollops that speak softly of coconut. Yes, please.
Sunshine. In your mouth. This un-Key lime pie simply, purely, tastes like sunshine. Florida sunshine, at that. You know that exotic, infamous, edgy kind of sunshine that you only get in Florida? That's what I'm talkin' about.
Each creamy mouthful takes the BRRRR right out of these snowy, chilly, grey winter days. One piece of this silken lime pie easily sends you, smiling, on a sweet, sunny sojourn, even if ever so briefly.
Stubbornly reluctant to let go of the warmth of these glorious tropical daydreams I had an 'Ah ha!" moment. Instead of the usual whipped cream topping, I chilled the heck out of a can of ordinary coconut milk, sprinkling in a bit of sugar and vanilla as I whip, whip, whipped.
You know what happened next, right? Soft, snowy white clouds of cream that whispered gently of swaying coconut palms and that, shazam, fell instantly in love with Creamy Lime Pie.
You know you waaahnt some!
CREAMY LIME PIE with Whipped Coconut Milk - **Makes one 8 or 9 inch pie
1 - 8 or 9 inch graham cracker crumb crust
3 large egg yolks, beaten (I used farm eggs, with wonderful deep golden yolks, making my pie a deeper hue)
1 - 14-ounce can sweetened condensed milk
Grated zest from 1 lime
1/2 cup fresh squeezed lime juice
1 - 14-ounce can good quality coconut milk, chilled several hours or overnight
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 325F. In medium bowl, beat egg yolks with sweetened condensed milk, lime zest and lime juice. Whisk or stir until evenly combined and slightly thickened. Pour into prepared crust. Bake 30 minutes. Cool. Serve chilled or at room temperature, dolloped with whipped coconut milk.
For whipped coconut topping, chill mixer bowl and beater in freezer for at least 30 minutes. Pour in chilled coconut milk, sugar and vanilla and beat on high until soft to medium peaks form. Chill.
**I suggest using an 8-inch pie plate, or a shallow 9-inch pie plate. If using a deep dish 9-inch pie plate or a 10 inch pie plate, double all filling ingredients and bake 40-45 minutes.