mk
summer dessert week: no bake coconut key lime pie
Ingredients
- FOR THE CRUST:
- 1 1/2 cups graham cracker crumbs
- 6 tbs butter melted
- 1/4 cup shredded coconut
- FOR THE KEY LIME LAYER:
- 4 egg yolks
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 4 ounces key lime juice
- FOR THE COCONUT CREAM LAYER:
- 1 pkg instant coconit cream pie filling prepared according to pie directions on box
- OPTIONAL:
- sweetened sredded coconut toasted for garnish
Instructions
- FOR THE CRUST:
- mix the graham crumbs, butter and cocnut in a bowl and press into a 8″ pie shell
- place in refrigerator until firm
- FOR THE KEY LIME FILLING:
- mix the eggs yolk, milk, vanilla and lime juice
- pour into pie shell and place in refrigerator until firm (the acid in the lime juice “cooks” the egg yolks)
- optional: bake at 350F for 10min
- FOR THE COCONUT CREAM LAYER:
- pour prepared pie filling over firm key lime layer.
- FREEZE until firm
- Allow to set at room temp for 5-10 min before slicing.
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