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creamy lime & coconut pie

Servings: 1 pie, 8 slices
Author: Taylor Ellingson

Ingredients

for the crust:

  • 12 full sheets of graham crackers
  • 3 tablespoon granulated sugar
  • 5 tablespoon unsalted butter melted
  • ¼ teaspoon salt

for the pie filling:

  • 1 14 oz can sweetened condensed milk
  • 1 13.5 oz can unsweetened full-fat coconut milk
  • ⅓ cup fresh lime juice about 3 limes
  • 2 teaspoon lime zest
  • 7 large egg yolks

for the whipped topping:

  • 2 cups cold heavy cream
  • 3 tablespoons powdered sugar
  • ¼ cup sweetened shredded coconut toasted

Instructions

To make the crust:

  • Preheat oven to 350 degrees F. Spray springform pan or pie dish with cooking spray and set aside.
  • In food processor, pulse graham crackers until crumbs form.
  • Add sugar, melted butter, and salt and pulse until thoroughly combined.
  • Press mixture into bottom and sides of pan.
  • Bake in preheated oven for 10 minutes. Remove from oven and set aside.

To make the pie filling:

  • Preheat oven to 325 degrees.
  • Combine sweetened condensed milk, coconut milk, lime juice, lime zest and egg yolks.
  • Whisk together, using electric mixer or hand whisk, until well combined.
  • Pour pie filling into pie crust.
  • Bake pie in preheated oven for 45 minutes, until set but still jiggly in the middle.
  • Let cool on wire rack for 30 minutes, then refrigerate for 2-3 hours, until completely cooled.

To make whipped topping:

  • In medium bowl, beat heavy cream and powdered sugar until stiff peaks form.
  • Top pie with whipped cream, then sprinkle with toasted coconut.
  • Enjoy!