Coconut-Lime Pie
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) unsweetened coconut milk
1/3 c. lime juice
7 large egg yolks
1 graham cracker crust
2 c. heavy cold whipping cream
2 tbsp. powdered sugar
3 tbsp. sweetened, shredded, toasted coconut
Preheat oven to 325. In a bowl whisk together condensed milk, coconut milk, lime juice and egg yolks until smooth. Pour into crust and bake until set but slightly wobbly in center. (about 40 minutes) Let cool on a wire rack and then refrigerate 3 hours (at least). Whip the cream and mix in the powdered sugar (and a dash of vanilla). Spoon out onto pie and sprinkle with the toasted coconut!
No comments:
Post a Comment