Coconut-Key Lime Pie
- 1 can (14 oz.) sweetened condensed milk
- 1 can (13.5 oz.) unsweetened coconut milk
- 1/3 cup fresh or bottled Key lime juice
- 7 large egg yolks
- 1 graham cracker crumb pie crust
- 2 cups cold heavy cream
- 2 Tbs. confectioners sugar
- 3 Tbs. sweetened shredded coconut, toasted
- 1. Preheat oven to 325 F. In a medium bowl, whisk together condensed milk, coconut milk, lime juice and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, about 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
- 2. In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
condensed milk, milk, lime juice, egg yolks, graham cracker crumb pie crust, cold heavy cream, confectioners sugar, coconut
Taken from www.epicurious.com/recipes/member/views/coconut-key-lime-pie-51342521 (may not work)