My husband LOVES key lime pie. I made him a traditional key lime pie for his birthday back in July. But after I made it, I had a craving to make it boozy… to kick it up a notch. And so, this pie came to fruition! And with summer drawing to its end, it felt right to say adieu with this light and tart pie.
I see so many recipes out there that make key lime pie with limes, not key limes. And there is a difference! Key limes are more tart than regular limes, and they’re about half the size. Of course, if you can’t find key limes, use regular limes! But if your store is selling key limes, grab them and make this pie!
I use a deep pie dish. I think my pie dish is about 2.2 inches? DEEP. So it calls for a lot of graham cracker crumbs to fill it up!
Some people like to bake their pie crust before adding the filling. But, because this pie has more liquid added to it (tequila!), it takes longer to cook. Because of that, the crust gets the right amount of time in the oven without having to pre-bake it.
This crust is DELICIOUS! Adding in shredded sweet coconut gives it such a nice flavor. I’m one who isn’t a huge fan of the texture of coconut, but I do not mind it in this crust! It is soooo good!
So, I’m not going to lie, zesting and juicing key limes is NOT fun! I tried to recruit my son to help after I was halfway through because my hands were cramping 😂. But, typical teenager, he was in the middle of a video game with his friends 🙄. So, I soldiered on! But, trust me, it is worth it. The flavor of key limes is so much better in key lime pie! Of course, duh! It’s called “key lime” pie for a reason!
To top this pie off is a coconut whipped cream. I did say this was boozy! 2 TBs of Malibu Coconut Rum, and YUM!
WARNING: if you are going to give this to your kids, do not add the coconut rum! Unlike the tequila, the alcohol in the rum will not be cooked off! But that’s okay, you still get the coconut flavor from the crust!
Let me tell you, you can really taste the tequila in this! Not in a liquor burning your throat sort of way. It gives the hint of the tequila flavor just like you get from a margarita! It is so delicious!
Top the pie with some extra lime zest and throw in the refrigerator for a few hours to cool. Then, EAT!
Enjoy!
Boozy Deep Dish Coconut Margarita Key Lime Pie with Tequila Blanco & Coconut Rum
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours with chill time
- Yield: 8 slices 1x
- Category: Dessert, Baking
- Cuisine: American
Ingredients
Crust
2 1/4 cups graham cracker crumbs
1/3 cup shredded sweet coconut
3 TBs brown sugar
1 tsp cinnamon
1 1/4 stick butter, melted
Key Lime Filling
14 oz sweetened condensed milk
zest & juice from 20-25 key limes (or 3/4 cups lime juice and 1 to 2 TBs zest)
4 egg yolks
3 TBs Silver Tequila
1/2 TB Vanilla Extract
1/4 tsp salt
Whipped Cream
2 cups heavy cream
2 TBs sugar
2 TBs Coconut Rum (I used Malibu)
Instructions
Crust
Combine the graham cracker crumbs, coconut flakes, brown sugar, cinnamon. Add the melted butter and mix until it has the consistency of wet sand. Press the mixture into your pie dish. Set aside.
Key Lime Filling
Preheat oven to 350°.
Whisk the egg yolks in a medium bowl. Add the sweetened condensed milk, key lime juice and zest, vanilla extract, tequila, and salt. Whisk until well combined. Pour into the pie dish.
Bake for 20-25 minutes, or until just set. Remove and set aside to cool.
Whipped Cream
Once the pie has cooled slightly, make the whipped cream.
In a standing mixer using the whisk attachment, add the heavy cream, sugar, and coconut rum. Starting on a medium speed, start to whisk the liquid. Once it starts to thicken, increase the speed to high. Continue to whisk for about 5 minutes, or until stiff peaks form.
Spread the whipped cream over the pie. If desired, put more lime zest over the top.
Refrigerate about 4 hours before serving.
Enjoy!
Notes
You can also use a handheld mixer to make the whipped cream.
Keywords: Key lime pie, Margarita, Coconut,
