When keylime custard is cooled completely, add a few drops green food coloring and mix it well. In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely. In medium sauce pan stir together sugar and corn starch, stir in keylime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours
Using any other lime juice does not bring the same flavor or result, and this pie is not intended to be "green" either, but almost a butter yellow color
Cool pie completely on a wire rack. Bake crust until browned, 12 to 15 minutes. Pour into pie shell and bake until filling sets to consistency of a soft custard, about 15 minutes
This pie could not have come at a better time. My concerned neighbor called a Tree Trimmer (not a Tree Doctor, big mistake in my opinion) and he told her it had ants and had to be cut down
I did not want to go through all the work of making a crust that I was just going to peel off, so I was excited to find a keylimepie with a coconut crust
Comments
Log in or Register to write a comment.