Key Lime Coconut Pie

I bought a huge bag of key limes at the grocery store because it was only 88 cents.  I've been finding ways to use them these past two weeks.  We've used the key limes in carne asada tacos, guacamole, mexican shrimp cocktail, and of course, adult cocktails.  The remaining 20 key limes were used in this tangy Key Lime Coconut Pie.

I usually make a no-bake key lime pie, but wanted to venture out and try something new and original.  My hubby and daughter's favorite pie is coconut cream pie, and I only make it during the winter holidays.  I thought this key lime base would be delicious with some sweetened shredded coconut and vanilla extract.  I also added cinnamon to the graham cracker crust just like I do for my famous cheesecake.  I topped the pie with homemade whipped cream and garnished with toasted coconut.

Crust Ingredients:

1 1/2 cups finely crushed graham crackers
7 T unsalted butter, melted
3 T sugar
1 tsp cinnamon

Preheat oven to 350 degrees.  Spray a pie dish with non-stick cooking spray.

In a small bowl, stir together all crust ingredients.  Press into the bottom and sides of pie dish.  You can use a metal measuring cup or small glass to help press firmly up the sides.  Bake for 10 minutes.  Remove from oven and let cool on wire rack.

Filling Ingredients:

3 large egg yolks, room temperature
One 14-oz. can sweetened condensed milk
1/2 cup key lime juice
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut, plus extra for garnish

In a large stand mixer bowl with whisk attachment, beat the egg yolks until pale and fluffy, about 3 minutes.  Slowly pour in the sweetened condensed milk and beat for 5 minutes.  Add the key lime juice and vanilla extract and mix until incorporated.  Scrape down the sides of bowl and mix.  Remove the whisk attachment and stir in 1 1/2 cups shredded coconut.  Pour filling into cooled crust. 

Bake for 15 minutes, or until filling is set.  Place some coconut on a sheet pan to toast while the pie is baking, which will take about 10 minutes.  Remove pie from oven and let cool to room temperature on wire rack.  Cover with plastic wrap and refrigerate for 4 hours.

When ready to eat, you can make the whipped cream.

Whipped Cream:

1 cup heavy whipping cream
3 T granulated sugar

In a stand mixer bowl with whisk attachment, beat together the heavy cream and sugar until stiff peaks form.  Pipe or spread onto pie.  Garnish with toasted coconut.  Store in the refrigerator.

Adapted from Joy of Baking