Toasted Coconut Key Lime with Coconut Vanilla Whipped Cream
2 cups crushed graham cracker crumbs
1/2 cup toasted coconut*
1/4 cup brown sugar
1/2 cup butter melted
Heat oven to 350 degrees
In a medium sized bowl, toss together crumbs, coconut and sugar, drizzle with melted butter and toss to mix.
Press inside pie plate or the bottom of an 8 inch spring form pan.
Bake for 6-8 minutes. Cool.
4 egg yolks
1 can sweetened condensed milk
1/2 cup fresh key lime juice, or bottled
Lower oven temperature to 325 degrees
Whisk together egg yolks. Whisk in condensed milk, and continue with lime juice until well blended. Pour into prepared crust.
Bake for 17-20 minutes or until set.
Remove and cool completely.
Serve with Coconut Vanilla Whipped Cream.
1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/4 tsp bourbon vanilla
1/4 tsp coconut extract.
With an electric mixer, beat all ingredients on high until soft peaks.
Makes 6 servings
*Toasted coconut: spread a thin layer of coconut onto a baking sheet. Bake at 350 degrees until golden brown, stirring often. Cool
Recipe by Amy Richardson