Coconut Key Lime Pie

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.