A Taste of the Tropics

Key Lime and Ginger Pie

Sure we took a basic key lime pie recipe and twisted it around until it was something different… that’s what we do here at TCC.

Crust:

You can start with a basic graham cracker crust like we posted earlier this month, or you can do a little twist, like below.

¾ cup graham cracker crumbs
½ cup toasted coconut crumbs (we toasted about 1 cup of coconut and put all but a handful in the food processor to create the crumbs)
2 Tbsp. sugar
5 Tbsp. melted butter

preheat oven to 350.

Mix dry ingredients, add in melted butter and combine until no more dry crumbs remain. Press mixture into a 9 inch pie pan (bottom and sides). Bake at 350 for 10 minutes. Let cool (we normally let this cool while we preparing the rest of the pie)

Pie:

4 large egg yolks
1 (14 oz) can of sweetened condensed milk
1 Tbsp. roughly chopped ginger root (steep this in ¼ cup of key lime juice, the longer it sits, the more ginger flavor is infused)
¼ cup + 2 Tbsp. key lime juice (this is in addition to the other ¼ cup that the ginger is in)
¼ - ½ tsp powdered ginger (optional for more ginger flavor)
toasted coconut (optional for garnish)


Preheat oven to 350 (or just keep it on if you already had it on for the crust).

Whisk together egg yolks, and sweetened condensed milk.

Strain ginger out of key lime juice, pour strained juice along with additional ¼ and 2 Tbsp. key lime juice into the egg mixture (total, you will have ½ cup and 2 Tbsp. key lime juice… confused yet?) The mixture will thicken slightly as you stir in the juice. When it has thickened, add in your powdered ginger, and stir until it’s incorporated into the filling.

Pour filling into cooled pie crust, and bake at 350 for 15 minutes. The filling may be a little jiggly when you take it out of the oven, but will firm up as it cools. Chill for 8 hours.

 

To serve, sprinkle on some toasted coconut. If you’re feeling crazy, add in some whipped cream, and if you’re feeling extra feisty, throw on some candied ginger! Enjoy.



Notes:


If you’re really opposed to the ginger and coconut in this pie, direct yourself to epicurious. This is the pie that inspired all of the craziness we’ve added!!