Key Lime Pie

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Close your eyes and get ready to be transported to somewhere tropical with every bite you take. A delicious and playful spin on the classic graham cracker crust filled with perfectly smooth and tart key lime custard. What more could you ask for?!

Crust

2 C Graham Cracker Crumbs ( I use gluten free)

1/2 C Chopped Almonds

1/4 C Shredded Sweetened Coconut

1 Stick Unsalted Butter, melted

Preheat oven to 350

In a medium mixing bowl combine all ingredients until consistency is like wet sand

Add to ungreased 9.5 inch pie dish

Work crumb mixture up sides and bottom of pie dish until evenly distributed (I use the bottom of a measuring cup for a smooth bottom

Bake at 350 for 10 minutes

Put aside and let cool completely

Filling

4 Egg Yolks

1 14oz Can Sweetened Condensed Milk

16 Key Limes, Juiced (1/2 C total)

Pinch of salt

In a medium mixing bowl beat egg yolks for 2 minutes until yolks turn pale yellow in color and form a thick ribbon consistency

Add in condensed milk and mix until thoroughly combined

Add in lime juice and pinch of salt and mix until thoroughly combined

Pour filling mixture in cooled pie crust

Bake at 350 for 12 minutes or until filling is set

Remove from oven and set aside 20 minutes

Cover and refrigerate for at least 4 hours before serving

Too with whipped cream ( I use unsweetened whipped heavy cream)

Enjoy!