Ingredients:
- Toasted Coconut Graham Cracker Crust
- 1/2 cup macadamia nuts (can omit)
- 1/2 cup unsweetened shredded coconut
- 8 graham cracker sheets, crushed into crumbs (about 1 1/4 cups of crumbs)
- 1 Tablespoon granulated sugar
- 1 pinch salt
- 5 Tablespoons unsalted butter, melted
Key Lime Filling
- 4 large egg yolks
- 2 (14 ounce) cans full-fat sweetened condensed milk
- 3/4 cup key lime juice (freshly squeezed is best, be sure to strain the seeds!)
Topping
- 1/2 pint heavy whipping cream
- 1 Tablespoon + 1 teaspoon white granulated sugar
- 1 teaspoon vanilla extract
- Lime zest
Preparation:
- Preheat oven to 350°F.
- To make the crust, use a blender or food processor to pulse the macadamia nuts until crushed, there can be some bigger pieces!
- in a pan over medium heat, add the crushed nuts and shredded coconut. Cook stirring until golden & toasted, (be careful not to burn!) Place in a medium bowl.
- Add the graham cracker crumbs to the toasted nuts and coconut.
- Pour in the melted butter and pinch of salt.
- Stir until combined.
- Press the crumbs into 9-inch pie dish, be sure to pack them in tightly, pressing up the sides and on the bottom.
- Bake crust for 7-8 minutes.
- To make the filling, place the egg yolks in a large bowl, whisk in the sweetened condensed milk, and lime juice.
- Pour filling into baked crust.
- Bake the pie for another 15-20 minutes or until set. It should be slightly jiggly in the center, but mostly set.
- Allow the pie to cool and then transfer to the fridge to chill l for 1 hour (up to 3 days).
- In a large bowl add the heavy whipping cream, 1 tablespoon of sugar, and vanilla.
- Whip by hand or with a mixer until thick.
- Mix the lime zest with 1 teaspoon of sugar.
- Spread the whipped cream over the top of the pie (I like to put it in the middle and make a circle not quite to the edge of the pie)
- Sprinkle cream with sugared lime zest.
- Enjoy!
Recipe adapted from Sally’s Baking Addiction
