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Name: Bobby flay coconut key lime pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; Pie:; 4 large egg yolks; 2 teaspoons grated Key lime zest; 1 (14-ounce) can sweetened condensed milk; 1/4 cup plus 2 tablespoons fresh Key lime juice; 1/4 teaspoon pure vanilla extract; 8 whole graham crackers broken into pieces; 1/4 cup sweetened coconut; 2 tablespoons light brown sugar; 6 tablespoons unsalted butter melted; Coconut Whipped Cream:; 1 1/2 cups very cold whipping cream; 1/4 cup plus 1 tablespoon coconut cream (recommended: Coco; 2 heaping tablespoons confectioners' sugar; 1 vanilla bean seeds scraped; 1/2 cup sweetened coconut

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INGREDIENTS

Ingredients
Pie:
4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
8 whole graham crackers ; broken into pieces
1/4 cup sweetened coconut
2 tablespoons light brown sugar
6 tablespoons unsalted butter ; melted
Coconut Whipped Cream:
1 1/2 cups very cold whipping cream
1/4 cup plus 1 tablespoon coconut cream (recommended: Coco
2 heaping tablespoons confectioners' sugar
1 vanilla bean seeds scraped
1/2 cup sweetened coconut

INSTRUCTIONS

Directions

For the pie: Preheat the oven to 325 degrees F.

Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.

Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.

Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.

For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.

To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

NOTES

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Bobby flay coconut key lime pie

Ingredients
 Pie:
4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
8 whole graham crackers broken into pieces
1/4 cup sweetened coconut
2 tablespoons light brown sugar
6 tablespoons unsalted butter melted
 Coconut Whipped Cream:
1 1/2 cups very cold whipping cream
1/4 cup plus 1 tablespoon coconut cream (recommended: Coco
2 heaping tablespoons confectioners' sugar
1 vanilla bean seeds scraped
1/2 cup sweetened coconut

Directions
For the pie: Preheat the oven to 325 degrees F.
Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

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Nutrition

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Serving Size: 1 (1816g)
Recipe Makes: 1

Calories: 6243
Calories from Fat: 4743 (76%)

Amt Per Serving		% DV

	Total Fat 527g	703 %
	Saturated Fat 221.6g	1108 %
	Monounsaturated Fat 210.5g
	Polyunsanturated Fat 71.5g
Cholesterol 20322.1mg		6253 %
Sodium 983.4mg		34 %
Potassium 2073.2mg		55 %
Total Carbohydrate 119.5g		35 %
	Dietary Fiber 3.1g	13 %
	Sugars, other 116.3g
Protein 261.6g		374 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6243

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