Key Lime Pie
Author: 
Serves: 1 9-INCH PIE
 
Ingredients
  • Crust:
  • 2 cups graham cracker crumbs* (about 14 standard crackers pulverized in a food processor)
  • 6 Tablespoons unrefined virgin coconut oil, melted
  • 3 Tablespoons pure maple syrup
  • Pinch sea salt
  • Filling:
  • 28 ounces sweetened condensed milk or sweetened condensed coconut milk
  • 1 cup plain, unsweetened whole milk Greek yogurt
  • 2 Tablespoons grated lime zest
  • ¾ cup freshly squeezed lime juice
  • Whipped topping (see notes at the bottom) - I used 1 tub of Cocowhip
  • Garnish with a thin slice or more of fresh lime and extra zest if you have it
Instructions
  1. Position oven rack to the middle position of the oven and preheat the oven to 375 degrees F.
  2. Prepare the crust: process all crust ingredients in the bowl of a food processor fitted with the metal blade until it resembles wet sand. If you don’t have a food processor, you can combine graham cracker crumbs, coconut oil, maple syrup and salt in a large bowl. Transfer mixture to a 9-inch pie plate and press crumbs firmly into the bottom and up the sides of the dish making an even layer. The crust should be about ¼-inch thick. You can use the bottom of a cup to do this. The better you press the crust, the better it will hold together.
  3. Bake for 10 minutes, until just slightly browned. Remove from the oven and let the crust cool if you have time. This can be done a day in advance.
  4. Lower the oven temperature to 350 degrees F.
  5. In a large bowl (I like to use something with a spout) whisk together the condensed milk, yogurt, lime zest, and lime juice until smooth. The mixture will become white and creamy. Pour the mixture into the graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit like jell-o. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
  6. Dollop topping over pie, if using and serve immediately.
Notes
Crust can be prebaked a day in advance. The filling can be added the day of
serving or even a day in advance.

Topping Options:

Whipped Cream
1½ cups cold heavy cream
2 Tablespoons unbleached cane sugar or powdered sugar
½ teaspoon pure vanilla extract
1. Place a large bowl and the beaters of an electric mixer in the freezer for about 20
minutes or longer.
2. Remove the mixing bowl and beaters from the freezer. Beat the cream, sugar and
vanilla together until soft peaks form. Refrigerate until ready to use.

Whipped Greek Yogurt and Cream
1 cup heavy cream
⅓ cup plain, unsweetened whole Greek yogurt
1 Tablespoon granulated cane sugar (optional)
½ teaspoon pure vanilla extract (optional)
1. Place a large bowl and the beaters of an electric mixer in the freezer for about 20
minutes or longer.
2. Remove the mixing bowl and beaters from the freezer. Place the cream and yogurt
in the bowl and beat on high speed. While the mixer is going, add the sugar and
vanilla and beat until soft peaks form. Check the cream after 3 or 4 minutes and be
sure not to overbeat.

Whipped Coconut Cream (makes about 1 ½ cups of whipped cream)
1 13.5-ounce can coconut cream (not coconut milk)
½ teaspoon pure vanilla extract
optional sweetener to taste: 15 drops of stevia or 2-3 Tablespoons powdered sugar
1. Chill the can of coconut cream in the refrigerator for at least 8 hours or overnight.
2. Chill the mixing bowl and beaters or whisk attachment to your mixer for about 20
minutes or longer.
3. Turn the can upside down and open the bottom. If there is any thin liquid (it
should only be about a tablespoon or so), pour that out and save it for a smoothie.
Scoop out all the hardened cream (it should be waxy, almost like Crisco) and place
in the chilled mixing bowl. Start beating on high speed and add vanilla and
sweetener if desired. Beat until soft peaks form, about a minute and a half

Store-bought Whipped Topping: I like cocowhip by so delicious.
Recipe by Pamela Salzman at https://pamelasalzman.com/key-lime-pie-recipe/