Coconut Key Lime Tart

from the boastful baker.

• Ready In: 50 mins
• Yields: 1 pie

Ingredients

• 1⁄2 cup key lime juice, fresh
• 1⁄2 cup heavy whipping cream
• 14  ounces sweetened condensed milk
• 5  egg yolks
•  whipped cream (for garnish)
• 1⁄2  toasted coconut (for garnish)

• coconut graham cracker pie crust

• 1 1⁄4 cups graham cracker crumbs, crushed (approximately 12 graham crackers)
• 1⁄2 cup  toasted sweetened coconut flakes, crushed
• 1⁄3 cup granulated sugar
• 1  teaspoon  coconut extract
• 7  tablespoons  melted unsalted butter

Directions

1. For the crust:
2. In a food processor, blend together graham cracker crumbs, coconut, and sugar.
3. Add about 7 tablespoons melted butter. Pulse a few times. If it seems like it needs more butter add another tablespoon.
4. Pour contents into an 11″ tart pan and press to form a shell.
5. Bake crust for 10 minutes at 400 degrees.
6. For pie:
7. Whisk sweetened condensed milk with the egg yolks.
8. Stir in whipping cream and key lime juice.
9. Pour into prepared coconut graham cracker crust and bake at 325° for 15 minutes.
10. Cool to room temperature and refrigerate for at least an hour before slicing.