Key Lime Pie Donuts – Fried refrigerated biscuit dough, smeared with key lime pie cream. These doughnuts can top the rank of a dessert menu or serve as a very guilty-pleasure breakfast.
Remember these donuts? Right after I made them, I used this lime curd to create these Key Lime Pie Donuts. In fact, these donuts are the sole reason I made the lime curd in the first place. True story. That’s how I roll.
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.
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
- 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.