Key lime pie has always been a classic dessert, but with the advent of modern cooking techniques, we can elevate it to a whole new level! This version incorporates lime caviar and a luscious coconut whipped cream, along with a unique twist on the crust that gives it a delightful crunch. With the help of a few gadgets, this dessert will not only impress your guests but will also tantalize their taste buds.
Ingredients
For the Crust:
– 1 ½ cups crushed graham crackers
– ½ cup unsweetened shredded coconut
– ⅓ cup sugar
– ½ cup unsalted butter, melted
For the Key Lime Filling:
– 1 can (14 oz) sweetened condensed milk
– ½ cup sour cream
– ¾ cup freshly squeezed key lime juice (about 10-12 key limes)
– Zest of 2 key limes
– 2 large egg yolks
For the Coconut Whipped Cream:
– 1 can (13.5 oz) full-fat coconut milk, chilled overnight
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
For the Lime Caviar (optional):
– ¼ cup key lime juice
– 1 tablespoon sodium alginate
– 1 cup water
– 1 teaspoon calcium chloride
Instructions
Prepare the crust by combining crushed graham crackers, shredded coconut, sugar, and melted butter in a mixing bowl. Mix until crumbly and evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake in a preheated oven at 350°F (175°C) for 10 minutes or until golden. Allow to cool completely.
In a separate bowl, whisk together the sweetened condensed milk, sour cream, key lime juice, lime zest, and egg yolks until smooth. Pour the mixture into the cooled crust and bake at 350°F (175°C) for an additional 15 minutes, or until slightly set but still jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
While the pie is chilling, prepare the coconut whipped cream. Scoop out the solid coconut cream from the chilled can, avoiding the liquid at the bottom. In a mixing bowl, use a hand mixer to whip the coconut cream until light and fluffy. Add powdered sugar and vanilla extract, and mix until well combined. Chill until you’re ready to serve.
For the lime caviar, dissolve sodium alginate in ¼ cup of key lime juice using an immersion blender until fully combined. In another bowl, mix calcium chloride with 1 cup of water until dissolved. Using a dropper or syringe, carefully drop the alginate mixture into the calcium bath. Let the droplets sit for 1-2 minutes to form caviar-like pearls. Remove them with a slotted spoon and rinse them in clean water.
To serve, slice the chilled key lime pie and dollop a generous amount of coconut whipped cream on top. Finish with a sprinkle of lime caviar for a burst of citrus flavor and a stunning presentation.
Enjoy your modern key lime pie that’s not only a feast for the eyes but also a delightful treat for the taste buds!