Coconut Key Lime Meringue Pie

I have had this recipe on my "to do" list for about a year now, and am just getting around to it.  The weather is cooling down a bit here, and I am excited to use my oven!  We're going to give a normal Key Lime pie a bit of a spin by adding coconut milk to it.  I love the combination of coconut and lime and this pie definitely does not disappoint.  The meringue topping is a perfect light compliment to this delicious pie, and is a great way to use up some of those 7 egg whites you now have lying around.

Coconut Key Lime Meringue Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter

Coconut Lime Filling:
1 can (14 ounces) sweetened condensed milk (I used low fat)
1 can  unsweetened coconut milk
1/3 cup key lime juice
7 large egg yolks

Meringue:
4 (reserved) egg whites
1 teaspoon vanilla extract
1/2 cup sugar

For the crust, preheat the oven to 350F.  Mix the flour, sugar and salt in a medium bowl.  Cut in the cold butter using a fork or pastry blender until the mixture looks like coarse crumbs.  Press onto the bottom and up the sides of a 9 inch pie plate.  Bake for 15 minutes, or until golden brown.  Remove from oven and reduce the oven temperature to 325F.

While the crust is baking, prepare the filling. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, key lime juice, and egg yolks until well blended and smooth.  Pour the filling into the hot crust and bake about 35-40 minutes or until set but slightly wobbly in the center.  About five minutes before the pie is done, begin making the meringue.

For the meringue, in the bowl of a stand mixer fitted with the whisk attachment, place the 4 egg whites and vanilla.  Turn mixer to medium speed.  When egg whites become frothy, increase mixer speed to high and start slowly adding the sugar, a tablespoon at a time until stiff peaks form.  Spread the meringue over the hot filling, spreading it all the way to the edges of the pie plate to seal.  Bake the pie for an additional 12 minutes or until the meringue is golden brown.  Cool for about an hour on a wire rack, then two to three more hours in the refrigerator before serving.  Makes about 8 servings.  

Enjoy!  -Cardamommy