Key lime-coconut cream pie from The Book on Pie: Everything You Need to Know to Bake Perfect Pies (page 258) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dark chocolate black-bottom base; Chocolate whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for pie dough suggestions.

  • hirsheys on March 14, 2021

    This came out tasty, though I will fiddle with it if I make it again. I made a graham cracker crust and used about half a batch of whipped cream, which I sweetened only halfway (and next time, I'd leave out the sugar in the whipped cream entirely). There's some discrepancy in the volume and weight measurements for the key lime pie recipe, so I just used volumes - I ended up using a full can of sweetened condensed milk. The key lime overpowers the coconut, so it's worth seeing if there's a way to increase that flavor (coconut in the crust? all coconut milk in the custard?) and I'd also like to figure out a way to get rid of the pieces of coconut, because I don't love that texture. ETA: the coconut flavor is stronger after a day or two.

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