Key Lime Pie with Toasted Coconut

I made this Key Lime Pie with Toasted Coconut for my Bunco Group. According to my hubby, they get all of the good stuff.  Don't worry, he got a piece of this delicious pie, too. All summer long my favorite drink has been Mojitos with Coconut Rum.  Instead of "Putting the lime in the coconut,"  I put the toasted coconut in the Key Lime Pie. I don't know why I didn't think of this sooner.  I mixed coconut with graham cracker crumbs in the crust, and also garnished the pie with toasted coconut.  The coconut gave the pie an extra crunch and flavor. If you don't like coconut, you can omit it.

Key Lime pie is very easy to make,  a graham cracker crust, and three ingredients, egg yolks, Key lime Juice, either fresh or Nellie and Joe's Key West Lime Juice, and sweetened condensed milk. Four ingrdients are needed if you add the coconut.  Mix all of the ingredients together, except for the coconut, and pour into a baked or ready made graham cracker crust.  Bake for 15 minutes, and cool for 10 minutes, and then refrigerate. Before serving,  you can decorate with fresh whipped cream, or whipped topping, and garnish with the toasted coconut and lime slices. Enjoy!

Fresh out of the oven!

Key Lime Pie with Toasted Coconut Adapted from Nellie and Joe's Key West Lime Juice 

Graham Cracker Crust- 9"

1/3  cup butter

1/4 cup sugar

 1/4  cups finely crushed graham crackers (about 18)  Can crush crackers in a plastic bag with a rolling pin, or swirl in a Food Processor until fine Crumbs

1/2 cup flaked coconut, optional

Directions: 

Melt butter; stir in sugar. Add crushed crackers and coconut; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or until firm. (Or, bake in a 375 degree F oven for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.)

Key Lime Pie Filling Pre-heat oven 350 degrees

1 9" prepared or ready made graham cracker crust

3egg yolks

1/2 cup Key Lime Juice

1 14 oz can sweetened condensed  milk

1/2 cup, toasted coconut*

1 cup whipping cream, whipped or whipped topping.

Combine above ingredients, except for toasted coconut and whipping cream. in bowl and mix well.

Pour filling into graham cracker crust, and bake in 350degreee oven for 15 min.  remove to rack and cool for 10 minutes, before refrigerating.

Before serving garnish with whipped cream toasted coconut, and lime slices

 Toasted Coconut  350 degree oven

Place coconut on a foil covered cookie sheet in 350degree oven for 7-10 minutes, until lightly browned.  Watch carefully, because coconut burns easily.  Cool on a plate, and garnish, right before serving.

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #32!
Stop by and say Hi to Brandie!