Summer desserts have to be 3 things:

It’s the thing to have for breakfast dessert on a swealtery summer night.

Speaking of summer…

It’s almost over, and this year has been different. I am usually planning my school days now, those magical 6 hours of not having a mini me attached to my hip. But this year, I am not embracing the school year as I had in the past, maybe it’s because my kid finally outgrew her tantrums, or maybe because I know these days of childhood will be gone in just a short time… this year is definitely different.  I don’t loathe summer after 9 weeks of it…

I still love summer…

Clearly, I need to take myself to the office supply store, and get some nice new pens, a planner and notebook, and get back to the real world. Because office supplies make me happy.

So do: puppies, reptiles, chickens,Jesus,  clean sheets, lemons and homemade cookies. Oh, and pie. That’s why I am here today:

I have pie for you.

key lime pie with a toasted coconut crust

Author Michelle Keith/ The Village Cook


  • For the crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup unsweetened shredded coconut toasted
  • 1/4 cup sugar
  • 3/4 stick butter melted
  • 1/2 teaspoon vanilla
  • For the filling
  • 1 can sweetened condensed milk
  • 4 egg yolks
  • 1/4 cup key lime juice
  • 1 teaspoon vanilla


  • In a food processor, pulse the crumbs and the coconut together
  • Place into a bowl, add the butter and vanilla and mix together
  • Press into a 8 or 9 inch pie plate to form a crust
  • Bake in a preheated 375 oven for 10 minutes
  • Meanwhile, combine the milk, yolks, lime juice and vanilla.
  • Pour into prepared (baked) crust and bake at 350 for 10 minutes.
  • Garnish with whipped cream if desired.