Coconut Key Lime Tart

• 1/2 cup key lime juice, fresh
• 1/2 cup heavy whipping cream
• 14 ounces sweetened condensed milk
• 5 egg yolks
• whipped cream (for garnish)
• 1/2 toasted coconut (for garnish)
• coconut graham cracker pie crust
• 1 1/4 cups graham cracker crumbs, crushed (approximately 12 graham crackers)
• 1/2 cup toasted sweetened coconut flakes, crushed
• 1/3 cup granulated sugar
• 1 teaspoon coconut extract
• 7 tablespoons melted unsalted butter

1. For the crust:
2. In a food processor, blend together graham cracker crumbs, coconut, and sugar.
3. Add about 7 tablespoons melted butter. Pulse a few times. If it seems like it needs more butter add another tablespoon.
4. Pour contents into an 11" tart pan and press to form a shell.
5. Bake crust for 10 minutes at 400 degrees.
6. For pie:
7. Whisk sweetened condensed milk with the egg yolks.
8. Stir in whipping cream and key lime juice.
9. Pour into prepared coconut graham cracker crust and bake at 325u0b0 for 15 minutes.
10. Cool to room temperature and refrigerate for at least an hour before slicing.

lime juice, heavy whipping cream, condensed milk, egg yolks, whipped cream, coconut, graham cracker pie crust, graham cracker crumbs, coconut flakes, granulated sugar, coconut, butter

Taken from www.food.com/recipe/coconut-key-lime-tart-446009 (may not work)