Recipe adapted from Karen Barker’s Key Lime Coconut Pie
- Graham cracker crust (homemade recommended)
- 2 (14oz) cans sweetened condensed milk
- 1 cup plus 2 tablespoons fresh lime juice (I like it tart)
- Grated zest of 1 or 2 limes
- 4 large egg yolks
Preheat oven to 350 degrees. Bake graham cracker crust until lightly browned (about 10 minutes). Meanwhile, gently whisk together filling ingredients in a bowl until smooth, then pour into already baked and cooled crust. Bake pie until just set in center, about 15-20 minutes. Cool completely, chill pie in refrigerator, loosely covered for 4+ hours.
Top with whipped cream and toasted coconut. Serve and enjoy.
No comments:
Post a Comment