A delightful twist on the classic key lime pie, this recipe combines tropical flavors with a creamy texture.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, combine shredded coconut, granulated sugar, and melted butter. Mix until well combined.
Use a fork to evenly distribute the butter for a consistent crust.
Press the mixture into a 9-inch pie dish to form the crust. Bake for 10 minutes or until lightly golden. Let it cool.
Press the crust firmly to ensure it holds together after baking.
In a mixing bowl, whisk together sweetened condensed milk, lime juice, lime zest, sour cream, and egg yolks until smooth.
Whisk gently to avoid incorporating too much air into the mixture.
Pour the filling into the cooled crust and spread evenly.
Tap the pie dish gently to remove any air bubbles.
In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add superfine sugar and continue beating until stiff peaks form.
Ensure the bowl and whisk are clean and free of grease for the best meringue.
Spread the meringue over the filling, creating peaks with a spatula. Bake for 10 minutes or until the meringue is golden brown.
Watch the meringue closely to prevent over-browning.
Let the pie cool to room temperature, then chill in the refrigerator for at least 30 minutes before serving.
Chilling helps the flavors meld together for a better taste.
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