Coconut Key Lime Pie

It’s bright, creamy and citrusy, a classic for a reason! Adding a little tropical flavor with some toasted coconut and it’s a party! To say this was pretty much gone within a couple hours is no joke. I also add a little ground cinnamon into the graham cracker for warmth. Perfect when served with fresh whipped cream.

Ingredients

• 2 cups graham cracker crumbs
• 6 tbsp. unsalted butter, melted
• 4 egg yolks
• 1 egg
• 1 (14 oz) can condensed milk
• 1/2 cup fresh lime juice (preferably key limes)
• 1 tsp. lime zest
• whipped cream
• 1/2 cup shredded sweetened coconut

Directions

Preheat the oven to 350 degrees.

In a medium bowl combine together the graham cracker crumbs, melted butter and ground cinnamon. Mix all together until combined and coated.

Pour into a 9 inch pie pan and press into even layer. Bake in the oven for about 10 minutes. Set aside and let cool. Leaving the oven on.

In a medium bowl combine together the eggs, condensed milk, lime juice and lime zest. Whisk together until smooth. Pour into slightly cooled pie pan. Return to the oven to bake for about 14-16 minutes until set. Remove from the oven to let cool completely for about an hour. Then place in the fridge to continue to chill for at least 2 hours.

For the toasted coconut, add shredded coconut to a dry saute pan and place over medium heat. Stir around constantly until it just starts to toast and get golden. It happens quickly. So only a couple minutes. Then remove from heat and let cool completely.

When you’re ready to serve, spoon fresh whipped cream over the top and sprinkle over the toasted coconut. Slice and serve! Enjoy! Keep covered in the fridge for up to 3 days if it lasts that long.