Lime Coconut Pie with Ritz Cracker Crust

OK last dinner party of the Fort Lauderdale season for us as hosts.  One last pie that I’m making here in Fort Lauderdale until next visit whenever that is.  I loved the simplicity of the lime coconut pie but wanted to make it with the Ritz Cracker crust for a bit of saltiness to contrast the lime coconut flavor.  Also with the Ritz Cracker crust instead of the graham cracker crust I can control the amount of sugar and reduce it which is better in my mind.  I do find the graham crackers down here are very sweet so the crust turns out too sweet for me.  Ritz Crackers aren’t so sweet so the crust is a bit more neutral in sweetness which is great.

A great way of making very stable flavored whipped cream is adding jello powder.  Yes jello powder.  Unfortunately I couldn’t find coconut jello here, so I had a vanilla jello box sitting around so my whipped cream is vanilla flavored.  To 1 cup of whipping cream add 2 tbsp of jello powder +/- 1 tbsp of sugar.  Mix to dissolve and then whip as usual.  You will find that this whipped cream is super stable for several days and really holds the shape of the piping tip you use. 

IMG_4009D.jpeg

IMG_4008D.jpeg

Ritz Cracker Crust

• 175 g Ritz Crackers, crushed. 
• 1 tablespoons granulated sugar
• 1/2 teaspoons kosher salt
• 1/2 cup (4 oz.) unsalted butter, melted

Preheat oven to 350°F.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the salt and sugar, then sprinkle in the melted butter tossing with a fork until the mixture starts to clump evenly.  Ritz Cracker Crust

• 5 ounces round buttery crackers (such as Ritz) (about 40 crackers), crushed.  (Original not enough increased to 175 g)
• 3 tablespoons granulated sugar (reduce greatly to 1 tbsp)
• 1 1/2 teaspoons kosher salt (reduce to ½ tsp)
• 1/2 cup (4 oz.) unsalted butter, melted

Preheat oven to 350°F.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the salt and sugar, then knead in the butter until the crumbs hold together like dough. Press into an 9-inch pie pan. Freeze for 30 minutes, then bake for 20 minutes or until the crust is golden brown. 

In the meantime prepare the filling.

• 250 ml (1 cup) heavy cream
• 4 tablespoons icing sugar (sub 2 tbsp sugar)
• (2/3 cup) unsweetened coconut milk
• 14-ounces (1 can) sweetened condensed milk
• 1/4 cup freshly squeezed or bottled Key lime juice
• Zest of 1 lime, finely grated

To garnish:

• Whipped cream (optional)
• Toasted coconut (optional)
• lime slices or lime zest

Instructions:

• In a bowl, using an electric mixer or a whisk by hand, beat heavy cream and sugar until creamy. Add the coconut milk, condensed milk, lime juice, and lime zest and whisk until fluffy and thick. Pour into crust and refrigerate for at least 30 minutes to set.
• Before serving, top pie with whipped cream, sprinkle some toasted coconut and/or lime slices (if desired). Slice and serve.

My index of bakes