In the last couple of months, I found I much preferred the taste of lime over lemon…I don’t know why! This is the “easy way” to make the pie.
You can use a store bought graham pie crust but the real flavour comes from the homemade kind because I always use a pinch of cinnamon in the crust. Your choice.
- 1 can condensed milk
- 1 can unsweetened coconut milk
- 1/3 cup fresh squeezed lime juice
- 7 large egg yolks
- 2 cups heavy cream
- 2 tbsp. icing sugar
- 3 tbsp. unsweetened shredded coconut, toasted
Preheat oven to 325 degrees. In a medium bowl, whisk together the condensed milk, coconut milk, lime juice and egg yolks until completely smooth. (you can use your mixer for this for a really smooth texture).
Pour this into the crust and bake until set but still a little wobbly in the center (about 35-40 minutes). Remove from the oven and let cool down for about 2 hours, then refrigerate over night. (covered).
In a large bowl in your mixer, beat the cream and sugar on high until stiff peaks form. To serve this pie, slice into wedges, top with whipped cream and a sprinkle of toasted coconut.
I told you it was “easy of pie” and I wasn’t kidding. Make it…enjoy….everyone will want seconds.
