Key Lime Pie with Toasted Almond & Coconut Graham Cracker Crust

By Brittany Pitschman

Ingredients:

Crust Ingredients

  • 2 cups of Graham Cracker Crumbs
  • 1/3 cup Granulated Sugar
  • 1/4 cup Toasted Coconut, very finely chopped
  • 1/4 cup Toasted Sliced Almonds, very finely chopped
  • Pinch of Sea Salt
  • 8 tbsps Unsalted Butter, melted

Filling Ingredients

  • 9 Large Egg Yolks
  • 1 tbsp plus 1tsp Fresh Lime Zest
  • 28 oz Sweetened Condensed Milk
  • 1 cup plus 1tbsp Key Lime Juice

Instructions:

  1. Adjust your oven’s rack to its center position. Preheat the oven to 350 degrees.
  2. Combine all the crust’s ingredients in a large bowl and stir to combine.
  3. Press the mixture into the Pie Pan.  The crust should line the bottom and sides of the pan.
  4. Place the pie pan on a Cookie Sheet. Then bake in the oven for 10 - 12 minutes.
  5. Make the filling while the crust is baking. In a large bowl, whisk together the egg yolks and fresh lime zest.
  6. Whisk in the sweetened condensed milk. Finish by adding the Key Lime Juice. Whisk to incorporate.
  7. Remove the baked crust from the oven. Immediately reduce the oven’s heat to 325 degrees.
  8. Pour the filling into the hot crust.
  9. Return the pie, on the baking sheet, to the oven. Bake for 18 - 20 minutes. The filling should become slightly firm but still have a bit of “jiggle”.
  10. Transfer the pie to a cooling rack for 30 minutes. Chill in the refrigerator for 3 - 4 hours before serving.
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