I absolutely adore classic key lime pie, but this upgraded version with a crunchy, caramelized sugar topping takes it to a whole new level! 😍
Imagine a buttery graham cracker and coconut crust, paired with a velvety, tangy-sweet key lime filling, all topped with caramelized sugar – that, my friend, is my idea of the perfect dessert!
No need for mini tart pans (though they’re adorable!) – this recipe works just as well with a 9-inch tart pan.
Make sure to save the recipe below, and give it a go soon!
Brûléed Key Lime Pie
Ingredients
**Crust:**
- 1 cup graham cracker crumbs
- 1/4 cup shredded coconut
- 1/4 cup brown sugar
- 5 tbsp melted salted butter
**Filling:**
- 4 large egg yolks
- 14 oz can sweetened condensed milk
- 2/3 cup freshly squeezed key lime juice or regular lime juice
- 1 1/2 teaspoons key lime zest
- 1 tsp vanilla extract
- Pinch of salt
**For Brûlée:**
- 1/4-1/3 cup granulated sugar
Instructions
- Start by preheating the oven to 350˚F. Mix all crust ingredients until well combined and press the mixture into 6 mini 4-inch tart pans or one 9-inch tart pan. Bake for 8-9 minutes, then let it cool.
- Whisk the egg yolks until smooth. Add the remaining filling ingredients and whisk until smooth and creamy. Pour the mixture into the crusts, filling them to the top. Bake for 13-15 minutes until the edges are set, and the center is slightly jiggly.
- Allow it to cool to room temperature, then refrigerate for at least an hour (or overnight). Sprinkle a small spoonful of sugar evenly on top of each tart. Use a torch to brûlée, moving it in a circle to prevent over-caramelization. Let the sugar cool, and voila – enjoy your delightful treat! 🌟