Coconut Key Lime Pie

In need of a delicious & easy summer-y treat? This gorgeous key lime pie fits the bill! It takes no time at all to whip together and if you're really pressed for time, you can skip the homemade crust & buy a pre-made version. However, I think this crust really makes the pie a showstopper! The coconut flakes baked throughout are just beautiful and the texture. WOWZERS. Feel free to skip the whipped cream and toasted coconut too, but once again...it just really kicks it up a knotch. Bring this to your next summer get together & let those compliments rain down! 

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COCONUT KEY LIME PIE

Homemade Crust: 
• 8 tablespoons butter, melted (1 stick)
• 1 sleeve graham crackers, crushed (about 9 crackers or 1-1/2 cups)
• 1/2 cup sweetened coconut flakes
• 1/4 teaspoon salt

Filling: 
• 1 can sweetened condensed milk (14 oz)
• 4 egg yolks
• 1/2 cup squeezed limes
• 1 tablespoon lime zest

Toasted coconut whipped cream:
• 
1/2 cup sweetened coconut flakes
• 1 cup whipping cream
• 1 tablespoon sugar

Instructions
1. Preheat oven to 350 degrees
2. Take a big ziploc bag and crush the graham crackers with your hands or a rolling pin until they're finely crushed. 
3. In a medium bowl, add the graham crackers, coconut flakes, salt, and melted butter. Mix it up! 
4. Preferably in a tart pan (a 9 inch pie pan works great too!), press the graham cracker mixture to the bottom and sides. 
5. Place in the oven for 10 minutes or until the crust turns a golden brown. 
6. While the crust is doing it's thing, mix the filling ingredients together in that medium bowl you just used for the graham crackers. No sense in dirty-ing more dishes. 
7. Take the crust out of the oven and pour the filling into the crust. Put pie back in the oven for about 15 minutes.
8. Chill in the fridge for two hours. You can also put it in the freezer to speed things up! 
9. Once cooled, you can choose to add the whipped cream or just decorate with a few sliced limes. 

Toasted Coconut Whipped Cream:
1. For the toasted coconut flakes, use a small skillet on medium and toast the coconut flakes until they turn golden brown. This step takes about 5 minutes and is totally optional, but it does give the coconut a beautiful golden look! 
2. Using an electric mixer, beat the whipping cream & sugar together until stiff peaks occur, typically about 5 minutes. Fold in the toasted coconut.