The Boastful Baker

because every cook praises her own broth

Giving in to a craving.

| 9 Comments

Coconut Key Lime Tart

I woke up yesterday morning wanting to bake a coconut key lime tart. Where the idea came from is beyond me. But it sounded like a good idea and it was Saturday so I had plenty of time for baking.

My craving told me I wanted a normal key lime filling with a coconut graham cracker crust. In addition, I wanted whipped cream and toasted coconut on top. With specific details like this, you’d think I’d made this particular tart before. But I hadn’t.

I have made key lime tarts before. I think the last one I made was a little off but I can’t quite recall what was wrong with it. Rather than risk even the slightest failure, I went to the internet. After looking around the web a little, I found Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust. Her recipe looked perfect but I didn’t feel like running to the store for pecans or mascarpone cheese…so I left them out and altered the recipe.

50.365 : I didn't fight this urge.

Coconut Key Lime Tart

Both recipes printed here are very slightly adapted from the Key Lime Pie recipe found at the Culinary Concoctions by Peabody website.

Ingredients

  • 1/2 cup key lime juice, fresh if possible
  • 1/2 cup heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 5 egg yolks
  • whipped cream (for garnish)
  • 1/2 – 3/4 cup toasted coconut (for garnish)
  • 1 coconut graham cracker pie crust (see recipe below)

Directions

  1. Whisk sweetened condensed milk with the egg yolks.
  2. Stir in whipping cream and key lime juice.
  3. Pour into prepared coconut graham cracker crust and bake at 325° for 15 minutes.
  4. Cool to room temperature and refrigerate for at least an hour before slicing.

Coconut Graham Cracker Crust

Ingredients

  • 1 1/4 cups crushed graham cracker crumbs (approximately 12 graham crackers)
  • 1/2 cup toasted sweetened coconut flakes, crushed into tiny pieces
  • 1/3 cup granulated sugar
  • 1 teaspoon coconut extract
  • 6-7 tablespoons melted unsalted butter

Directions

  1. In a food processor, blend together graham cracker crumbs, coconut, and sugar.
  2. Add about 6 tablespoons melted butter. Pulse a few times. If it seems like it needs more butter add the remaining tablespoon.
  3. Pour contents into an 11″ tart pan and press to form a shell.
  4. Bake crust for 10 minutes at 400 degrees.

Coconut Key Lime Tart

9 Comments

  1. I have an aunt who absolutely LOVES key lime pie. I’ll have to try this one on her!

  2. Beautiful pictures. I’ve always wanted to try something with those tiny key limes. Thanks for sharing!

  3. Looks good. You really should try it with the mascarpone one time…very creamy texture to it.

  4. This looks really yummy. I’ve not tried a key-lime tart before but the sound of it and coconut, makes me want to have a slice now.

  5. I’m so glad to hear I’m not the only one who wakes up in the morning craving totally random things! That looks and sounds SO amazing. Love all of those flavors.

  6. Um. Deliciousness! I cannot wait to try your recipe. Thank you SO much for the post. My mother love, love, LOVES key lime pie. She might need a treat sometime in the near future…(ps I love your blog)

  7. Seems like everyone’s craving key lime….yours is the third or fourth I’ve had my jaw tingling over. I like the coconut that you added to it!
    ~ingrid

  8. This is such a creative idea! It looks deeeelicious!

  9. Holy mama, I like the sound of that crust. Droooool!

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