Key West Key Lime Pie Company is one of the big players in the Key lime pie world, selling pies, Key lime juice, jams, jellies, marinades, and every other Key lime pie product you can think of. They are also the recipients of multiple awards from the American Pie Council and have made appearances on The CBS Early Show, Throwdown with Bobby Flay, and 500 Things to Eat Before It’s Too Late. Here’s their riff on a Key lime pie that was featured on Throwdown.
- 8 Ounces graham cracker crumbs
- 3 Tablespoons melted butter
- 2 Tablespoons honey
- 1/4 Cup brown sugar
- 16 Ounces heavy whipping cream, very cold
- 2 Tablespoons confectioners' sugar
- 2 Teaspoons pure vanilla extract
- One 14-ounce can sweetened condensed milk
- 1/4 Cup fresh diced pineapple (about the size of a pea), juice drained
- 1/4 Cup shredded coconut, toasted
- 4 Ounces Key lime juice (not Persian lime or lemon)
- 1/4 Cup coconut chips, toasted, for garnish
Preheat the oven to 350 degrees.
Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not overmix as it will make the crust tough.
Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest.
Combine the cold whipping cream, confectioners' sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form.
Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well. (Place the balance of the whipped cream mixture in the fridge to keep it stiff.) Once well incorporated, slowly add the Key lime juice in intervals; do not add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. Do not overmix as it will break down the mixture, causing it to become runny. The mixture will begin to thicken (you want it thick).
Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly toward the edges with a pastry knife or the spoon. Place into the fridge for 2 hours to completely set up.
Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie. Sprinkle coconut chips on top of the whipped cream border. Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy!