Coconut Key Lime Pie

I needed something to make for dessert for Easter weekend… & I wanted something that was light & spring like.  Although I have a number of different cookbooks, I once again went to the internet for inspiration & searched “Easter Desserts”.  Well, I hit the jackpot as far as I am concerned.  I came across this recipe for Coconut Key Lime Pie courtesy of Martha Stewart (http://www.marthastewart.com/329043/coconut-key-lime-pie).  It sounded delicious, light & spring like, exactly what I was looking for.  I am happy to report that it not only looked & tasted great but it was super easy to make as well.  I even had a little help from Miss Lily “topping the pie”, which honestly, was probably the best part about making the dessert!  Honey has given it his stamp of approval as well & said that I can make it again any time.  I hope you enjoy it as much as we did!

Lily carefully sprinkling on the toasted coconut topping!

Coconut Key Lime Pie

1 can (14 ounces) sweetened condensed milk

1 can (13.5 ounces) unsweetened coconut milk

1/3 cup fresh or bottled Key lime juice

7 large egg yolks

1 easy Press-In pie crust, made with graham crackers (see recipe below)

2 cups cold heavy cream (whipping cream)

2 tbsp confectioner’s sugar

3 tbsp sweetened shredded coconut, toasted

Preheat oven to 325 degrees.  In a medium bowl, whisk together condensed milk, coconut milk, lime juice (I  used regular bottled lime juice – next time I will use real lime juice for a more prominent lime flavour – or maybe even try to find key limes!)  & egg yolks until smooth.  Pour into crust & bake until set but still slightly wobbly in center, about 40 minutes.

Coconut Lime Pie Fresh Out of the Oven

Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day – I made the pie on Friday & we ate it Saturday night & it was still great).

In a large bowl, using an electric mixer, beat cream & sugar on high until stiff peaks form, about 3 minutes.  To serve, top pie with whipped cream & sprinkle with toasted coconut.

Smell the pie & get a little whipped cream on your nose, just to make sure it's alright before enjoying!

Easy Press-In Pie Crust

6 ounces cookies (about 12 graham crackers, 46 vanilla wafers or 30 chocolate wafers)

3 tbsp sugar

1/4 tsp coarse salt

5tbsp unsalted butter, melted

Preheat over to 350 degrees.  In a food processor, pulse cookies until finely ground – you should have about 1 1/2 cups.  (Or, if you want to cheat like me, buy a bag of graham cracker crumbs & just start with 1 1/2 cups!)  Add sugar, salt & butter & stir/pulse until combined.

Firmly press crumb mixture into bottom & up sides of a 9-inch pie plate (if using a springform pan, press crumbs halfway up sides). Bake until crust is dry & set, about 12 minutes (I think I did about 14). Let cool completely in plate on a wire rack before filling.

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