Lime-Raspberry Pie With Coconut Cream

14 ingredients
6 steps

Ingredients

  • 3 large egg whites
  • 18 whole graham crackers, crushed (about 2-1/2 cups)
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted cashews, finely chopped
  • 3/4 cup butter, melted
  • 2 cans (14 ounces each) sweetened condensed milk
  • 3/4 cup Key lime juice
  • 6 large egg yolks
  • 1/4 cup sugar
  • 1 can (13.66 ounces) coconut milk
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup seedless raspberry jam
  • Fresh raspberries and toasted flaked coconut, optional

Directions

  1. 1
    Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°.
  2. 2
    In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan.
  3. 3
    In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust.
  4. 4
    Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold.
  5. 5
    Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form.
  6. 6
    Spread jam over pie. If desired, top with raspberries and coconut. Serve with coconut cream.

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