The first time I had Key Lime Pie was actually “in” Key West, Florida. I was on a family vacation with my mom and dad, and we all got a slice because it seemed appropriate. We were blown away by the flavor and couldn’t wait to make it when we got home.
Thankfully, it was fairly easy to recreate. However, I have to say when I found this version featuring coconut macaroon crust I knew it’d be better. This will always be the way I make it now.
Recipe and photo courtesy of Two Peas and Their Pod.
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Quick Tip: Let the pie chill in the fridge for about an hour before serving.