From Our Kitchen: Lime in the Coconut Pie

Disclaimer: I found the recipe for this pie here, but it did not have the nifty name, which, every time I say it, gets the song stuck in my head, and, in turn, makes me think of Practical Magic. If this isn't a win-win-win, I don't know what is!

Now, for the good stuff! I always forget how freaking good a homemade graham cracker crust is until I have reason to make one. Hear me, hear me: stop buying pre-packaged graham cracker crusts. They are one of the simplest things in the world to make, and they are so.freaking.good! As with any pie recipe, there are several steps involved, but really, this comes together very quickly, and pretty easily, in my opinion. It's a nice twist on a couple classics, and a perfect summer dessert, if you ask me. If you try it out, please let me know what you think!

What You'll Need - Crust:

• 12 graham crackers
• 3 tbsp sugar
• 1/4 tsp salt
• 7 tbsp butter, melted

What You'll Do - Crust:

1. Pulse graham crackers in a food processor, until they become a fine dust. Add in sugar and salt and pulse to combine.
2. Add in butter, pulse to combine, scraping down sides as needed, until a fine meal forms.
3. Dump the graham cracker mixture into a 9-inch pie pan sprayed with Pam. I use my fingers to press down, but you use whatever works best for you. Make sure to leave a little edge!
4. Bake in a 350 degree oven for about 10 minutes, or until set. Remove from oven, and set aside.

What You'll Need - Pie Filling:

• 1-14 oz can sweetened, condensed milk
• 1-13.5 oz can unsweetened coconut milk (not lite!)
• 7 egg yolks
• 1/2 cup key lime juice

What You'll Do - Pie Filling:

1. In a large bowl, whisk together all ingredients until smooth.
2. Pour into the prepared pie crust, and bake about 35 minutes, or until set, but still a little wobbly.
3. Let cool completely at room temperature (at least 2 hours), and then refrigerate 3 hours to overnight.
4. Top with lime whipped cream (below), toasted coconut, and serve cold!

What You'll Need - Lime Whipped Cream:

• 3 cups heavy whipping cream
• 6 tbsp sugar
• 5 - 6 key limes, or equivalent juice from bottle (I could not find key limes, nor did I know how much juice they produce, so I eyeballed and taste-tested my way through this)

What You'll Do - Lime Whipped Cream:

1. In a large bowl, combine ingredients. Stir together, and adjust flavor with juice and sugar, as needed.
2. Using an electric mixer (I recommend a hand mixer, all you fellow Kitchenaid stand mixer folks), beat on high for 2 minutes, or until peaks form. Spread onto pie.

Easy peasy, limey-squeezy. Too much, I know, but I couldn't resist! For your toasted coconut, just grab a bag of shredded coconut, spread on a cookie sheet, and broil for a few minutes until browned. Toss around to make sure all the coconut evenly browns, but couldn't be simpler!

Enjoy!