Key Lime-Coconut Pie

Key Lime-Coconut Pie

Chef Diana Temple

For one 9 in. pie:

Crust ingredients:

1 ½ cups graham cracker crumbs

1/3 cup sugar

¼ cup toasted sweetened shredded coconut (optional)

4 tablespoons melted butter (1/2 stick)

For filling:

5 egg yolks

1 can sweetened condensed milk (14 ounces)

½ cup key lime juice (have patience, these little guys are tedious to juice.  Roll them on hard surface first to loosen juice)

½ cup thick good quality coconut milk

1 teaspoon lime zest (best to grate this off the limes before you cut them!)

Pinch of salt

Meringue:

4 egg whites

6 Tablespoons sugar

½ teaspoon cornstarch

Pinch of salt

Preheat oven to 350 degrees.

Combine the crust ingredients with your hands and press into bottom and sides of 9 in pie pan.

Whisk together the filling ingredients; eggs and milk first then other ingredients.

Pour into prepared pan and place in center of oven, bake approx. 20-25 minutes or until set.

Remove pie from oven and raise temp. to 400 degrees.

For meringue, beat egg whites until soft peaks form, add sugar, cornstarch, salt and beat until dissolved.

Spoon onto the hot pie using wooden spoon to create peaks.  Return to oven for 10 minutes or until peaks turn golden.

Garnish with toasted coconut if desired and lime slices.  Serve at room temperature.