Key Lime Goodness….


So on our “camping” trip to Portland we ate a place that I found on Chowhound. It had lots of positive comments and it was only about 3 blocks from our hotel, um I mean campsite. I wont go into a review of the restaurant as I will have that up on my other blog in about a month. Other blog? Yep, crazy Peabody will have yet another food blog starting June 1st. Now I will give you many more details in an upcoming post(I’m having a giveaway) but it is called Northwest Noshings. It is all things Northwest food. From restaurant reviews to Northwest cooking…and there will be no baking on it. Enough of that for now.
So the restaurant specializes in comfort food and the minute I saw the menu I spied the word Key Lime Pie and was a happy girl. For key lime(as long time readers know) is one of my all time favorites. It was completely old school, graham cracker crust with tangy key lime filling and whipped cream pilled sky high. It was heavenly. I craved it the rest of the weekend. That craving never went away and so I decided the best thing to do would be to make it. I needed to see if the bad ju-ju was gone anyway.
For my version though I did not go old school. My crust has coconut and pecans in it and my key lime filling has mascarpone cheese in it which produces a lighter texture. It has made for a wonderful breakfast, lunch and mid-afternoon snack so far today. :P
You will all be happy to know that my ju-ju has swung back towards the good end. I had no problems with this concoction as it did cooperate all around. :)

Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust

1/2 cup key lime juice, fresh if possible
1/4 cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated lime or key lime zest, divided
5 egg yolks
whipped cream, for garnish
1 coconut-pecan graham cracker pie shell(recipe follows)

Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream and lime juice. Stir in 1 to 1 1/2 teaspoons lime zest. Pour into a prepared graham cracker crust and bake at 325° for 15 to 20 minutes.

Coconut-Pecan Graham Cracker Crust

1 ¾ cups crushed graham cracker crumbs
1/3 cup sweetened coconut flakes
1/3 cup sugar
1/3 cup pecans
7-8 TBSP melted butter

In a food processor, blend together graham cracker crumbs, coconut, sugar and pecans. You want to make sure that none of the coconut is visible. Add about 7 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP. Pour contents into a pie pan and press to form a shell. I used 4 mini pie shells.
Bake crust for 10 minutes at 400F. If you are using the mini pie pans, prebaking is not necessary.

I served my pie with whipped cream, a little leftover lime zest and plated with some of Fran’s Raspberry Sauce.



  1. Oh man, this would make a wonderful breakfast! I won’t be able to look at my eggs tomorrow morning without thinking this would be so much better to delve into!

  2. looks so yummy!

  3. This looks like the perfect Key Lime Pie! My fiance has been requesting Key Lime Pie but I’ve put it off because I didn’t know which recipe to use. I’ll definitely keep this one in mind!

  4. Mmmmmmmmm – what a great dessert! Glad everything is back in sync for you :)

  5. It’s time for me to bake~this is right up my alley…love the crust ingredients! Can’t wait to read your new blog, being an ole Seattlelite!

  6. the pie looks amazing … just what i need now after my lunch.

  7. Breakfast? Oh my, I’m packing my toothbrush now.

  8. that crust sounds AMAZING! and i loooove key limes. looks delish!!

  9. when i saw the first photo i thought to myself… “mmmmm… some key lime pie to go w/that whipped cream” :) nothing wrong with a huge dollop of whipped cream, esp when it is homemade.

    i can’t wait to see your new blog – and what? no baking?! i think we’re all in shock ;)

  10. so..i’m allergic to coconut, but I REALLY want to make this. I was just going to make a basic graham cracker crust, but I think it might be too boring for it. any suggestions that do not involve coconut?

  11. Yay – I can’t wait for your new blog! Lucky me, for living in your town!

  12. Okay, I made this pie and it was amazing. The crust was delicious, almost better than the pie, Just like most of the other’s…Key Lime is my fav.

  13. I made your pie and it was great! with changes on which ingredient comes first – really important!

  14. You know that we are going to make your pie but please be informed that we will be comparing it to the world’s greatest key lime pie that we love from Kutcharitaville Key West Cafe and Bar. Good luck, your pie will need it…..Balinda


  1. […] we all know I love that. The only thing is, if you read this blog you know that I just made Key Lime Pie. And I don’t really like repeaters. I thought of different ways to make the pie and it just […]

  2. […] Key Lime Pie with Coconut-Pecan Grahm Cracker Crust PeaBody! […]

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