Rum Coconut Key Lime Pie
Indulge in a slice of tropical bliss with this Rum Coconut Key Lime Pie, a decadent dessert that combines the tangy brightness of freshly squeezed key lime juice with the rich, indulgent flavors of dark rum and toasted coconut. Nestled in a buttery graham cracker crust infused with sweetened shredded coconut, this pie features a silky, creamy filling that’s perfectly balanced by a hint of zesty lime zest and a dash of rum for an extra layer of depth. Topped with billowy whipped cream, a sprinkle of toasted coconut flakes, and optional lime slices for garnish, this show-stopping dessert is as beautiful as it is delicious. With just 20 minutes of prep time, it’s a refreshing and unique treat perfect for summer gatherings or any occasion that calls for a taste of the tropics!
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Recipe Information
Ingredients
- 1.5 cups (crushed) Graham crackers
- 0.5 cup Sweetened shredded coconut
- 0.25 cup Granulated sugar
- 6 tablespoons (melted) Unsalted butter
- 14 ounces (1 can) Sweetened condensed milk
- 0.5 cup (freshly squeezed preferred) Key lime juice
- 1 tablespoon Lime zest
- 2 tablespoons Dark rum
- 4 large Egg yolks
- 1 cup Whipping cream
- 2 tablespoons Powdered sugar
- 2 tablespoons (toasted, for garnish) Coconut flakes
- 3 small (for garnish, optional) Lime slices
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine crushed graham crackers, shredded coconut, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Bake in the preheated oven for 10 minutes. Remove and let cool slightly.
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, lime zest, dark rum, and egg yolks until smooth.
Pour the filling into the prebaked crust, spreading it evenly. Bake for 15 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled and firm.
In a mixing bowl, whip the whipping cream and powdered sugar together until soft peaks form to create the whipped topping.
Spread or pipe the whipped cream onto the chilled pie in your desired pattern.
Sprinkle toasted coconut flakes over the top and garnish with lime slices if desired.
Slice, serve, and enjoy this tropical delight!
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 178.8 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 451 mg | 35% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
