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Coconut Lemongrass Key Lime Pie | Recipeish | Gustus Vitae

by Frankie Scanlon

Yields: 1 pie
Difficulty: intermediate
Time: about 1 hour for prep, cook and finish

Filling Ingredients:

  • 3/4 cup fresh squeezed key lime juice
  • 2 Tins Coconut Lemongrass Cane Sugar
  • 2 tablespoons grated lime zest
  • 1 egg yolk
  • 
3 cups sweetened condensed milk
  • 1/2 cup sour cream
  • 1 (9 inch) prepared graham cracker crust
Whipped Cream Ingredients

Directions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grate lime zest, split into two tablespoon-sized portions.
  • Using a large mixing bowl, whisk egg yolk and 1 tablespoon lime zest with an electric mixer at high speed until the mixture is fluffy.
  • Set your mixing speed to medium and add in all other ingredients, except remaining zest.  Mix at medium speed until combined.
  • Pour mixture into your crust.  Bake for about 10-12 minutes, until the pie is set. Cool and freeze for about 15-20 minutes prior to serving
  • Using an electric mixer combine heavy cream and kaffir lime sugar.  Beat on high for about 3-4 minutes until firm and fluffy.
  • Chill whipped cream.
  • Garnish entire pie with remaining lime zest and add whipped cream to serve.
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