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My parents lived in Florida for decades and they vacationed there for decades before that. I don’t think there was ever a time when we kids were young that they didn’t come back with boxes of chocolate-coated coconut patties. I’m sure the coconut filling was supposed to be soft and chewy, as in a Mounds bar, but it was always a little dry (sorry to tell you now, Mom). Yet the candies still hold a sweet spot in my memory, and I thought of them when I started to make a Key lime pie.
What I did was put a layer of sweet (but not exceedingly so), soft, chewy coconut in the bottom of the traditional graham cracker crust and cover it with the classic Key lime filling (lime juice, sweetened condensed milk and eggs). Then when I made the meringue for the topping, I folded some coconut into it, so the pie is symmetrical—coconuttily speaking.
Of course you can make your own graham cracker crust for this pie, but I always use a store-bought one.
If the pie has been frozen long enough to be firm, let it sit at room temperature for about 30 minutes. You want it to be cold but not frozen. Serve with espresso—dark and strong. Covered and kept away from foods with strong odors, the pie can be refrigerated for about 8 hours.
Recipe notes
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