The best Key Lime Pie I've ever had, let alone made! Perfect for that summer evening.

Preheat oven to 350 degrees
Crush graham crackers in a Ziploc bag or food processor until they become fine crumbs and pour them into a bowl, then add in the toasted coconut.
Stir in the melted butter and press crumbs into a pie pan to form a crust.
Bake for 5 minutes or until golden and set. Set aside to cool a little.
Mix lime zest, lime juice, and egg yolks in a mixer bowl.
Add in condensed milk and continue to mix on high until smooth and it begins to thicken.
If using a store bought pie crust, add the coconut to the bottom of the crust and bake for 5 minutes to toast the coconut.
Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool completely.
Refrigerate for at least 2 hours.
Add whip cream, serve and enjoy!
Ingredients
Directions
Preheat oven to 350 degrees
Crush graham crackers in a Ziploc bag or food processor until they become fine crumbs and pour them into a bowl, then add in the toasted coconut.
Stir in the melted butter and press crumbs into a pie pan to form a crust.
Bake for 5 minutes or until golden and set. Set aside to cool a little.
Mix lime zest, lime juice, and egg yolks in a mixer bowl.
Add in condensed milk and continue to mix on high until smooth and it begins to thicken.
If using a store bought pie crust, add the coconut to the bottom of the crust and bake for 5 minutes to toast the coconut.
Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool completely.
Refrigerate for at least 2 hours.
Add whip cream, serve and enjoy!