Mojito Coconut Key Lime Pie

For the Tart Shell – 1 graham cracker crumb crust – fully baked and cooled Making the Curd Filling:

1 cup        sugar 3               grated lime zest 2 tbsp.     chopped fresh mint leaves 3 drops    peppermint extract 4               large eggs, room temperature ¾ cup      fresh lime juice (preferably Key Limes) 2 tsp.        cornstarch 265gr.      unsalted butter, cut into pieces, room temp

  1. In a large mixing bowl, mix the sugar with the cornstarch.
  2. Add the eggs and beat until smooth and slightly pale.
  3. In a saucepan, heat the lime juice, mint and lime zest to a simmer. Pour the hot liquid in a slow steady stream into the bowl of egg mixture and mix well.
  4. Pour the mixture back into the saucepan and place over gentle heat mixing constantly with a wooden spoon until the sauce thickens and begins to bubble slightly.
  5. Strain the sauce into another bowl and whisk in the diced butter, one piece at a time until it is melted and incorporated. Add the 3 drops of peppermint extract. Cool completely in the fridge. (Up to 4 hours)

Making the Meringue:

4                egg whites, at room temp ½ cup.      sugar ½ cup.      sweet shredded coconut

  1. In a double boiler, combine the egg whites and sugar and mix very well.
  2. Allow to heat, stirring occasionally, until the sugar is dissolve and the mixture starts to get fluffy.
  3. Pour this mixture into a mixing bowl and beat on high until smooth and shiny peaks form. Slowly add ½ of the coconut and stop the mixer.
  4. Fill graham piecrust with lime filling then pile the meringue over the filling, making peaks and ensuring that all of the filling is covered.
  5. Sprinkle with the remaining coconut and set under a 450F broiler for 3 minutes to brown, watching the whole time to ensure that it doesn’t burn. Refrigerate for at least 3 hours before serving.