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| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- FOR THE CRUST:
- 1-¼ cup Graham Cracker Crumbs
- ⅓ cups Sweetened Coconut
- 2-½ Tablespoons Sugar
- 6 Tablespoons Unsalted Butter, melted
- FOR THE FILLING:
- 1 can (14 Oz) Sweetened Condensed Milk
- 4 whole Large Egg Yolks, At Room Temperature
- ½ cups Fresh Key Lime Juice (or Bottled, If You Prefer)
- FOR THE TOPPING:
- 1 cup Heavy Cream
- 1 teaspoon Plain Gelatin
- 1 Tablespoon Cold Water
- 2 Tablespoons Confectioners Sugar
- ½ teaspoons Vanilla
Preparation Instructions
Heat oven to 350 degrees.
Mix together graham cracker crumbs, coconut, sugar and butter with a fork in a medium sized bowl. Press mixture evenly into a 9-inch glass pie pan (not deep dish). Make sure the mixture covers the bottom and sides of the pan. Bake on a rack in the middle of the oven for 8-10 minutes (mine took 8 minutes). Remove to a wire rack and cool.
Mix together sweetened condensed milk and egg yolks with a whisk until combined. Add in lime juice and whisk again until thoroughly combined. Pour filling mixture into cooled crust. Bake on a rack in the middle of the oven for 15 minutes. Cool pie on a wire rack and then chill for at least 6-8 hours or overnight.
About an hour before serving the pie, put heavy cream in a large bowl. Place gelatin and water in a small dish in the microwave. Heat 5-10 seconds or just until gelatin is melted. Add this mixture to the heavy cream and whip just until combined. Refrigerate this mixture for about an hour.
When ready to serve, whip the heavy cream mixture with confectioner’s sugar and vanilla until stiff. Place into a pastry bag and pipe onto pie as desired.
