Name: Coconut-Key Lime Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Eggs, separated, divided - 3 large; Grated lime zest - 1 tablespoon; Sweetened condensed milk - 1 (14 ounce) can; Cream of coconut - ¾ cup; Fresh lime juice - ⅔ cup; Vanilla extract - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Prepared graham cracker crust - 1 (9 inch); White sugar - ¼ cup; Cream of tartar - ¼ teaspoon

Ingredients for - Coconut-Key Lime Pie

1. Eggs, separated, divided 3 large

2. Grated lime zest 1 tablespoon

3. Sweetened condensed milk 1 (14 ounce) can

4. Cream of coconut ¾ cup

5. Fresh lime juice ⅔ cup

6. Vanilla extract 1 teaspoon

7. Ground nutmeg ¼ teaspoon

8. Prepared graham cracker crust 1 (9 inch)

9. White sugar ¼ cup

10. Cream of tartar ¼ teaspoon

How to cook deliciously - Coconut-Key Lime Pie

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.

3 . Stage

Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.

4 . Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

5 . Stage

Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.

6 . Stage

Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.