This coconut key lime pie from Real Simple was delicious, and gorgeous to boot! I love that it was conceived to be vegan (depending on what brand of cookies you use for the crust), so I didn’t even have to adapt it to be lactose-free! I used CocoWhip for the coconut topping, as usual.
I’m pretty sure I misread the directions and actually refrigerated the pie instead of freezing it. This would explain why the filling was still too soft after 4 hours; that being said, it was much better the next day, after over 24 hours in the fridge. Also, the original recipe notes say that the pie can be frozen ahead of time – just garnish it when you’re ready to serve it.
I haven’t looked into this too deeply, but it feels like I’ve been making coconut-lime desserts more often than usual these past several months. So when I saw the new Listerine flavor in the store, I almost burst out laughing under my mask! (I haven’t bought it, but I *am* curious.)
1 12.3-oz. package coconut cookies, finely crushed
¼ cup coconut oil, melted
2 Tbsp. granulated sugar
2 9-oz. containers thawed frozen coconut whipped topping, divided
1 14-oz. can sweetened condensed almond milk
1 Tbsp. lime zest + ½ cup fresh lime juice (from 4 limes or 12 key limes), plus slices for serving
toasted coconut flakes, for serving
Preheat oven to 350 °F. Stir cookie crumbs, oil, and sugar in a large bowl. Press crumb mixture firmly into bottom and 1 ½ inches up sides of a 9-inch springform pan or deep-dish pie plate. Bake until edges are golden, about 10 minutes. Let cool completely on a wire rack, about 20 minutes.
Meanwhile, stir 1 container whipped topping, coconut milk, and lime zest and juice in a large bowl until blended. Pour mixture into cooled crust, cover with plastic wrap, and freeze until firm, at least 4 hours.
Top with remaining container of whipped topping. Top with lime slices and toasted coconut.