Coconut Key Lime Pie

Ingredients

• 1 sleeve graham crackers ((9 full sheets))
• 1/4 cup sweetened coconut flakes
• 1 Tbsp granulated sugar
• 6 Tbsp butter (melted (salted or unsalted))
• 14 oz can sweetened condensed milk ((full fat) )
• 3/4 cup *Cream of Coconut (full fat NOT lite (NOT coconut cream/coconut milk -- find in aisle with alcoholic mixers))
• 2 large egg yolks
• 1/4 tsp salt
• 1 Tbsp lime zest ((1-2 regular limes))
• 1/2 cup key lime juice ((I use Nellie & Joe's))
• 1 cup heavy cream (cold)
• 1/4 cup powdered sugar
• 1/2 tsp coconut extract (optional)
• 2-4 Tbsp toasted coconut ((directions below))

Instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   Use a food processor to blend the graham crackers, coconut flakes, and sugar together until fine crumbs. Add the melted butter and pulse until mixture clumps together. Make sure crumbs are coated evenly with the butter. Press the mixture onto the bottom and up the sides of a 9-inch pie dish.

3. 3

   Bake crust for 7-8 minutes, until barely starting to brown. Remove from oven and let cool to room temperature.

4. 4

   Make the filling in a large bowl by whisking together the sweetened condensed milk, cream of coconut, egg yolks, and salt until smooth. Add the zest and juice. Whisk until combined thoroughly. Pour into crust. Bake at 350˚F for an additional 15-18 minutes or until the edges start to bubble and the filling is only slightly jiggly in the center. Remove from oven.

5. 5

   Cool pie to room temperature. Then REFRIGERATE for 3 hours, or until chilled. Overnight is best.

6. 6

   Toast coconut flakes in a skillet on medium heat until golden brown, stirring constantly with a spatula, so as not to burn. Once browning starts it will toast quickly. Can be made ahead and stored in a zip-top bag or airtight container.

7. 7

   When ready to serve, whisk heavy cream with the powdered sugar and coconut extract (optional) in a stand mixer until stiff peaks form. Dollop onto the top of the pie. Cut and serve with toasted coconut flakes sprinkled on top. (Do not add the toasted coconut flakes until ready to eat or they will soften from the moisture of the whipped cream.)