Coconut Lemongrass Key Lime Pie | Recipeish | Gustus Vitae

Yields: 1 pie
Difficulty: intermediate
Time: about 1 hour for prep, cook and finish

Filling Ingredients:

• 3/4 cup fresh squeezed key lime juice
• 2 Tins Coconut Lemongrass Cane Sugar
• 2 tablespoons grated lime zest
• 1 egg yolk
• 
3 cups sweetened condensed milk
• 1/2 cup sour cream
• 1 (9 inch) prepared graham cracker crust

• 1-2 cups heavy whipping cream
• 1 Tin Kaffir Lime Cane Sugar

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Grate lime zest, split into two tablespoon-sized portions.
• Using a large mixing bowl, whisk egg yolk and 1 tablespoon lime zest with an electric mixer at high speed until the mixture is fluffy.
• Set your mixing speed to medium and add in all other ingredients, except remaining zest.  Mix at medium speed until combined.
• Pour mixture into your crust.  Bake for about 10-12 minutes, until the pie is set. Cool and freeze for about 15-20 minutes prior to serving
• Using an electric mixer combine heavy cream and kaffir lime sugar.  Beat on high for about 3-4 minutes until firm and fluffy.
• Chill whipped cream.
• Garnish entire pie with remaining lime zest and add whipped cream to serve.