meringue key lime pie in coconut crust

 When my parents were visiting, my mom and I made a key lime pie on Brian's request.  He loves lime pies.  His favorite is probably the limeade pie that is made with frozen lime juice concentrate.  But mom and I wanted to do the real thing.  Plus I've never tried my hand at meringue, and I really wanted to learn while my mom was here to show me.

We adapted Martha's key lime pie recipe.  Very much adapted.  We basically used it as a guideline and then threw it out the window.  Because of the said meringue and because we made a coconut crust.  Because what goes better with lime than coconut?  Nothing.  I rest my case.

Crust
3/4 cup sweetened shredded coconut
1 1/2 cups graham cracker crumbs
4 T butter, melted
1 T sugar
Pie Filling
1/2 cup fresh squeezed key lime juice
1 14 oz can sweetened condensed milk
4 large egg yolks
1 T grated lime zest, plus more for garnish
Meringue
4 large egg whites
2 T sugar

9 inch pie pan

First mix together the crust ingredients and press down into the pie pan.

Bake at 375 for about 10 to 12 minutes, until just lightly browned.  Cool completely.  Juice and zest the limes.

Combine the pie filling ingredients in a bowl, and gently whisk together.

Pour into the cooled crust and turn the oven down to 325.  Bake for 10- 12 minutes.  While baking, prepare meringue.  When I asked my mom how many eggs whites are needed for the meringue, she said that she always used the same amount as the egg yolks in the pie.  So 4 it is!  She also said to be careful to not include any egg yolks in the meringue, as they will cause the meringue to fall.  Whip egg whites in a mixer with the whisk attachment and add the sugar as it mixes.

The meringue is finished when peaks form but don't sink back down when the whisk is pulled out.

Pull the pie out of the oven and top with meringue.  Take care to spread meringue to the edges of the crust, so that the pie is sealed.  Or else the meringue will sweat.  And who wants sweaty meringue?

Turn oven BACK up to 375, and bake another 5 to 7 minutes, or until the meringue browns lightly.  Cool completely on a wire rack before serving.

And that's it for a really delicious, summery pie.  I would have taken pictures of it sliced, but we took it over to a neighbor's house for dinner, and I just felt weird bringing my camera for the pie cutting.  But it was tart and refreshing, and just a lovely light yellow-green color.  Enjoy!