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Key Lime Pie Donuts

Fried refrigerated biscuit dough, smeared with key lime pie ingredients gives these doughnuts the top rank of a dessert menu or serve as a very guilty breakfast.

Key Lime Pie Donuts

Remember these donuts?  Right after I made them, I used this lime curd to create a Key Lime Pie donut.  In fact, these donuts are the sole reason I made the lime curd in the first place.  True story.  That’s how I roll.

Key Lime Pie Donuts

When we were in Austin earlier this summer, we visited a donut truck called Gourdough’s.  One of the donuts we sampled from the seasonal menu was Key Lime Pie.  It was fantastic.  I wanted to recreate this concept at home, but I did it a bit differently.  They topped theirs with a cream cheese icing and I wanted to top mine with lime curd.  So I did just that.

Key Lime Pie Donuts

The lime curd is easy to make, the donuts are quick to fry, and if you are able to crush graham crackers and sprinkle on shredded coconut ;) , well then, you can definitely make these!  And, although they may seem like dessert, don’t be shy to try them for breakfast.

Key Lime Pie Donuts

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 servings

Serving Size: 1 donut

Key Lime Pie Donuts

Using refrigerated biscuit dough, this donut includes the traditional ingredients of a key lime pie, sweetened with toasted coconut flakes.

  • 1/2 cup sweetened coconut flakes
  • Frying oil (I use vegetable oil)
  • 1 can refrigerated buttermilk biscuits dough
  • 1 recipe Lime Curd
  • Graham crackers, lightly crushed

Place coconut flakes in a large skillet. Over medium heat, cook the flakes until they are golden. Stir frequently to ensure they brown evenly and do not burn. Turn off the heat and set aside to cool as you fry the donuts.

In a heavy bottom skillet or Dutch oven, heat at least 2 inches of oil to 350 degrees F. Separate the biscuit dough and place on a cutting board. Using a small biscuit cutter or the cap from a 2-liter bottle, cut out the center of the biscuits and reserve the donut holes.

Place 2 to 3 donuts into the hot oil and fry until one side is golden brown, then carefully flip with tongs and fry the other side until golden brown, about 1 to 2 minutes each side. Remove from the oil and drain on a paper towel lined plate. You can fry the donut holes, too.

Once the donuts are cool enough to handle, spread about 2 tablespoons of the lime curd on top, then sprinkle with the graham crackers and toasted coconut. Serve immediately.

http://www.seededatthetable.com/2013/08/21/key-lime-pie-donuts/

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Comments

  1. YES. That is all.

  2. These have GOT to be the most perfect donuts I’ve ever seen. LOVE key lime!!

  3. I give you the evil genius dessert award for this one….whoa. I want to go back to Austin!

  4. I love the crushed graham crackers on top! Key Lime is such a great flavor; can’t believe how easy these would be to make.

  5. omg! i’m drooling over the luscious lime curd.

  6. Yummo!

  7. really they are that easy?? biscuit dough…?? really? OMG I guess I need to try this. I also went to Gourdoughs! OMG. One of my best friends is moving to Austin, I told her I am so glad you are moving there now i can have gourdoughs more often!!! ahah I love donuts….and I love her too, so she knew I was just being silly…sort of ;)

  8. Havent had Key Lime Pie is sooooo long! This should hold me over for awhile =)

  9. Mouth watering :) I love key-lime pie!

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