Key Lime Pie with Coconut

Confession: I’ve actually never attempted to bake my very own key lime pie until this weekend.

I love eating it and if I had to pick only one dessert to eat, that would be it. Ah, who am I kidding. I can’t just pick one dessert.

For my first attempt, I chose a simple recipe that didn’t involve too much angst. I even made my own crust. It isn’t pretty but that doesn’t mean it wasn’t tasty.

I suspect this pie would be even more delicious with fresh key limes but some Nellie & Joe’s took care of my lack of preparation. Also, don’t be like me and forget the dollop of fresh whipped cream on top.

Seriously amazing pie.

Key Lime Pie with Coconut
Adapted from Nellie & Joe’s 
Serves 8, generously

14 oz. sweetened condensed milk
3 egg yolks
1/2 C Nellie & Joe’s Key West Lime Juice
1/2 C shredded sweetened coconut

+ Combine milk, egg yolks and lime juice. Whisk until smooth. 

Stir in the coconut until combined. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Chill for at least 1 hour or until firm. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices or shredded coconut.

1 1/4 C graham cracker crumbs
1/3 C butter, melted {I used Earth Balance}
3 T light brown sugar

+ Combine all ingredients until throughly incorporated. Pour into a 9″ pie pan (I used a glass one) and press firmly on the bottom, making sure to bring crumbs evenly up the sides to the rim. Bake at 350º for 8 minutes. Optional: use a pre-made 9″ graham cracker crust {but that just isn’t as much fun!}

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