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Key Lime Pie (with a Graham Cracker Coconut Crust) Recipe

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This recipe for Key Lime Pie (with a Graham Cracker Coconut Crust) is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ¼ cups crushed graham crackers (about 8 long rectangles)
3 tablespoons sweetened coconut flakes (optional)
5 tablespoons unsalted butter, melted
1 can (14 oz) sweetened condensed milk
4 large egg yolks
½ cup key lime juice
Heavy cream, whipped (optional)
½ lime, thinly sliced and halved (optional)

Directions:
Directions:
1. Preheat oven to 350°F. In a medium bowl, combine crushed graham crackers, butter and coconut flakes, if using, and stir until well combined.
2. Pat down graham cracker mixture evenly into the bottom and sides of a 9-inch round pie plate. Bake crust in oven until golden brown, about 12-15 minutes.
3. In the meantime, prepare the filling. Whisk together condensed milk and egg yolks in a large bowl. Pour in lime juice and whisk until ingredients are well combined. Set aside (mixture will thicken as it rests).
4. Allow pie crust to cool to slightly warm before pouring the filling into the crust, about 10 minutes. Make sure filling is spread evenly in the pie plate and against the edges of the crust. Bake 15-17 minutes.
5. Remove from oven and cool completely on a cooling rack before placing in fridge to chill. Allow to chill in fridge for at least 4 hours to set before serving.
6. Top pie with halved lime slices and whipped heavy cream, if desired.

Personal Notes:
Personal Notes:
A delicious tart and sweet summer pie made with a buttery, coconuty, graham crackery crust.

 

 

 

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