Key Lime Pie with Coconut Rum Whipped Cream

Key Lime Pie with Coconut Rum Whipped Cream, a vegetarian American classic that perfectly balances sweet and tart. This refreshing dessert is free from dairy, eggs, and gluten, making it a great option for those with allergies. The creamy filling, made with freshly squeezed lime juice, is topped with a luscious coconut rum whipped cream that adds a tropical twist.

This pie is versatile enough to serve at gatherings or as a special treat after dinner. Packed with vitamin C from the limes, it offers a burst of freshness in every bite.

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Get ready to impress your guests with this refreshing dessert—try it today!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 20 minutes

Overview

This perfect key lime pie is a delightful blend of sweet and tart flavors, enhanced by a luscious coconut rum whipped cream. It's a rich and delicious dessert that makes the best use of lime juice, offering a refreshing finish to any meal.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 11 Whole graham crackers, divided
• 0.25 Cups (cup) white sugar
• 5 Tablespoons (tbsp) butter, melted
• 1 14 Ounces (oz) plus 0.5 Cups sweetened condensed milk
• 0.67 Cups (cup) freshly squeezed lime juice
• 0.5 Teaspoons (tsp) lime zest, zested
• 3 Large egg yolks
• 0.33 Cups (cup) sour cream
• 1 Cups (cup) cold heavy cream
• 0.25 Cups (cup) powdered sugar
• 2 Tablespoons (tbsp) coconut rum

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Divide 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 bottom and up the sides of the dish.
2. Bake in the preheated oven just until fragrant, about 4 to 6 minutes. Let cool.
3. Whisk together sweetened condensed milk and lime juice until smooth. Whisk in egg yolks until well combined. Stir in sour cream and lime zest until smooth.
4. Pour the filling over the graham cracker crust and lightly spread in an even layer. Place the pie dish on a rimmed baking sheet.
5. Bake in the preheated oven until just set around the edges and slightly jiggly in the center, about 14 to 16 minutes. Remove to a wire rack to cool to room temperature, about 40 minutes. Chill the pie in the refrigerator for at least 8 hours.
6. Place cream, powdered sugar, and rum in a mixing bowl. Beat with an electric mixer until the cream holds medium peaks. Serve the pie with whipped cream.

Enjoy this refreshing and indulgent dessert, perfect for any occasion!