Perfect Key Lime Pie with Coconut Rum Whipped Cream: A Tropical Delight
Experience the tropical flavors of our Perfect Key Lime Pie with Coconut Rum Whipped Cream. This recipe combines a tangy, creamy key lime filling with a buttery graham cracker crust for the ideal balance of sweet and tart. The Coconut Rum Whipped Cream adds a luxurious, island-inspired twist, making it a standout dessert for any occasion. Simple to prepare and deliciously satisfying, this pie brings a taste of paradise to your table.
Tips & Tricks for Perfect Key Lime Pie with Coconut Rum Whipped Cream
Key Lime Pie
-
Use Fresh Key Limes: For the most authentic flavor, use fresh key limes instead of bottled juice. If key limes are hard to find, regular limes will work, but the pie may lack some of the distinctive tanginess.
-
Graham Cracker Crust: Make sure to press the graham cracker crumbs firmly into the pan to create a sturdy crust. Use the back of a measuring cup or a flat-bottomed glass to pack it down evenly.
-
Chill the Pie: Allow the pie to chill in the refrigerator for at least 4 hours, or overnight if possible. This helps the filling set properly and enhances the flavors.
-
Don’t Overmix the Filling: When mixing the key lime filling, avoid overmixing. Mix until just combined to prevent the pie from cracking during baking.
-
Bake Until Set: The pie is done when the filling is set around the edges but still slightly jiggly in the center. Overbaking can cause cracks and a dry texture.
Coconut Rum Whipped Cream
-
Chill Your Equipment: For the best results, chill the mixing bowl and beaters before whipping the cream. Cold equipment helps the cream whip up faster and achieve better volume.
-
Use Heavy Cream: Make sure to use heavy cream (whipping cream) with at least 36% fat content for a rich and stable whipped cream.
-
Add Coconut Rum Gradually: Start by adding a small amount of coconut rum and taste as you go. You want the coconut flavor to be present but not overwhelming.
-
Don’t Overwhip: Whip the cream until stiff peaks form, but stop as soon as it reaches this stage. Overwhipping can turn the cream into butter.
-
Serve Fresh: For the best texture and flavor, add the whipped cream just before serving. If you need to make it ahead, store it in the refrigerator, but give it a quick re-whip before using.
By following these tips and tricks, you’ll ensure your Key Lime Pie with Coconut Rum Whipped Cream turns out perfectly every time!
Ingredients
- 11 graham crackers
- 1/4 cup white sugar
- 5 tablespoons butter, melted
- 1 (14 ounce) can plus 1/2 cup sweetened condensed milk
- 2/3 cup freshly squeezed lime juice or Key lime juice (see Note)
- 1/2 teaspoon lime zest
- 3 large egg yolks
- 1/3 cup sour cream
- 1 cup cold heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons coconut rum
Nutritional Information
- Calories: 576
- Fat: 31g
- Carbs: 64g
- Protein: 11g
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Break Graham crackers into the bowl of a food processor and add sugar. Pulse until coarsely ground. Add melted butter and pulse about 4 times until the mixture resembles damp sand; transfer to a pie plate and lightly press into the dish's bottom and sides.
-
Bake in the preheated oven just until fragrant, 4 to 6 minutes. Let cool.
-
Whisk together sweetened condensed milk and lime juice until smooth. Whisk in egg yolks until well combined. Stir in sour cream and zest until smooth.
-
Pour filling over Graham cracker crust; lightly spread in an even layer. Place the pie dish on a rimmed baking sheet.
-
Bake in the preheated oven until just set around the edges and slightly jiggly in the center, 14 to 16 minutes. Remove to a wire rack to cool to room temperature, about 40 minutes. Chill pie in the refrigerator for at least 8 hours.
-
Place cream, powdered sugar, and rum in a mixing bowl. Beat with an electric mixer until cream holds medium peaks. Serve pie with whipped cream.
What's Your Reaction?
