Coconut Crusted Key Lime Napoleons
If you like Key Lime Pie, here is a way to have it in bite-size portions. I like to make this around the holidays and serve it on platters at parties. They are even great to pack up and place in decorative tins. This recipe comes from one of my best cookbooks called Great Cookies and it has been a favorite in my family for years. Hope you enjoy them!
If you like Key Lime Pie, here is a way to have it in bite-size portions. I like to make this around the holidays and serve it on platters at parties. They are even great to pack up and place in decorative tins. This recipe comes from one of my best cookbooks called Great Cookies and it has been a favorite in my family for years. Hope you enjoy them!
- Carbohydrate 16.7234938482344 g
- Cholesterol 214.11374919824 mg
- Fat 8.990424981232 g
- Fiber 0.192859086527005 g
- Protein 4.2501121748818 g
- Saturated Fat 4.26028000973376 g
- Serving Size 1 1 Serving (49g)
- Sodium 62.09566512994 mg
- Sugar 16.5306347617074 g
- Trans Fat 0.6608254783324 g
- Calories 162 calories
Step-by-step
- Position the shelf in the center of the oven.
- Heat the oven to 350 deg F.
- Cut a 14 inch square of heavy-duty aluminum foil.
- Invert the pan and center the sheet of foil over the pan, pressing it across the bottom and down the sides.
- Remove the foil, turn the pan right side up, and place the foil shell in the pan, shaping it smoothly across the bottom and snugly against the sides of the pan.
- Butter the foil well, then dust with flour, shaking out the excess.
- Melt the butter in a 2-quart saucepan.
- Cool to tepid.
- Add the graham cracker crumbs and the sugar to the melted butter and stir with a fork to combine well.
- Sprinkle half of the crumbs (approximately 1 cup) into the pan.
- Press the crumbs evenly, using a batarde or the bottom of a glass to tamp down the crumbs.
- Bake for 7 to 8 minutes, or until just set.
- While the crust is baking, prepare the filling.
- In the bowl of an electric mixer fitted with the whip attachment, beat the egg yolks on medium-high speed until slightly thickened and lightened in color, 3 to 4 minutes.
- Slowly add the condensed milk and beat 4 to 5 minutes longer.
- Reduce the mixer speed to medium-low and mix in the lime juice and zest.
- Let the crust rest for 2 to 3 minutes before pouring half of the filling (approximately 1 cup) over it, spreading with the back of a tablespoon.
- Give the pan several firm taps on a hard surface to spread the filling evenly.
- Return to the oven and bake for 9 to 10 minutes, until set on top.
- Sprinkle the remaining crumbs over the warm filling, spreading them carefully.
- Press gently with the bottom of a glass to even the crumbs.
- Bake for 8 to 9 minutes, or until set.
- Let rest for 2 to 3 minutes.
- Pour the remaining filling mixture over the crust, spreading evenly with the back of a tablespoon.
- Tap the pan on the counter to even the filling.
- Bake for 10 minutes, or until set.
- Let stand for 2 to 3 minutes, then sprinkle with approximately half of the toasted coconut, pressing it in gently.
- Then top with the remaining coconut.
- Refrigerate for 4 to 5 hours before removing the pan.
- Using a long, thin-bladed knife dipped in warm water as needed and wiping clean with a paper towel, cut into 25 squares.
Reading the Layers
When egg yolks and sweetened condensed milk whip together on medium-high speed for four minutes, the mixture traps air and pales noticeably. This aeration creates the structural integrity required to hold multiple tiers of crumb and curd without collapsing under their own weight. Tamping down the graham cracker crumbs with the flat bottom of a drinking glass ensures an even base before the initial seven-minute bake at 350 degrees Fahrenheit. Letting the baked crust rest for three minutes prevents the first batch of liquid filling from immediately dissolving the warm butterfat in the crumbs.
Judging Doneness Without a Probe
Without a thermometer to gauge internal heat, reliance on visual and tactile cues becomes essential when baking custard layers. The curd is sufficiently set when the surface loses its glossy sheen and resists sticking slightly to an exploring fingertip after nine minutes in the oven. Tapping the baking pan firmly against a solid countertop forces trapped air bubbles to release and levels the viscous filling completely flat. Alternating layers of baked crumbs and dairy requires precise division, utilizing approximately one cup of graham mixture per tier.
Slicing and Chilling Protocols
Refrigerating the pan for four to five hours allows the condensed milk proteins to firm sufficiently for clean portioning. Dipping a long, thin-bladed knife into warm water between cuts prevents the sticky citrus curd from tearing the delicate graham layers. Wiping the blade clean with a paper towel after every single stroke preserves the sharp geometry of all twenty-five individual squares.
