Yummm!! I can honestly say without any regret or guilt that I ate about half this pie myself and loved every bite. The toasted coconut on top of the bed of freshly whipped cream with the smooth tart filling and the sweet crumbly graham cracker crust makes for the perfect bite. It's not a very hard pie to make and it's a great dessert for a warm evening so give it a try before the summer is gone!!
Ingredients for Pie:
14 oz can Sweetened Fat Free Condensed Milk
14 oz can Unsweetened Lite Coconut Milk
3 -5 Limes (1/3 Cup Fresh Juiced and 1 Tsp Zest)
7 Large Egg Yolks
Ingredients for Topping:
1 Pint Cold Heavy Cream
2 Tbsp Sugar
1/4 Cup Toasted Coconut
Adapted from: http://www.marthastewart.com/
Ingredients for Crust:
1 1/4 Cup Graham Cracker Crumbs
1/3 Cup I Can't Believe it's Not Butter - Melted
1/4 Cup Sugar
Pinch of Salt
Preheat the oven to 375. In a medium sized bowl combine the graham cracker crumbs with sugar and a pinch of salt. In small microwave safe dish melt your butter or margarine. Pour the butter into the bowl with the crumbs and mix until just combined. Transfer the crumb mixture to a 9 in pie place.
Using the back of a fork push the moist crumbs into the bottom and up along the sides of the dish until it seems to be set and firmly packed. Bake in the oven 6-8 minutes until light brown. Allow to cool for about 30 minutes before filling.
In a large bowl pour in the coconut milk, condensed milk, lime juice and egg yolks. Using a whisk combine everything together until it's smooth. Pour the filling into the cooled pie crust. Take one of the limes you juiced and zest it over top of the pie before placing it in the oven for a little extra lime flavor. Reduce the oven to 350 F and bake about 40 minutes until the pie is just a little wobbly in the middle.
Let the pie cool for an hour or so on a wire rack and then in the fridge for 1-2 hours. While the pie is cooling you can make the whipped cream and toasted coconut. In a stand mixer bowl that has been in the freezer for about 10 minutes whip the cream and sugar together on a high speed until stiff peaks which should take about 3 minutes. In a small pan over low heat toast the coconut until it is just crisp and golden brown. Spoon freshly whipped cream over top of the pie before serving. Sprinkle with toasted coconut. Slice and Serve!!
Linked at: http://www.thecountrycook.net/