Key Lime Pie
Makes one 9-inch (23-cm) pie (serves 6)

Crust

• 1 cup (240 mL) graham cracker crumbs
• 2/3 cup (160 mL) sweetened, shredded coconut
• 2 Tbsp. (30 mL) sugar
• 1 tsp. (5 mL) vanilla extract
• 1/4 cup (60 mL) butter, melted

Filling

• 4 egg yolks
• 1 1/2 cans (450 mL) sweetened condensed milk
• 1/2 cup (120 mL) fresh lime juice
• 1 Tbsp. (15 mL) lime zest
• 1/2 tsp. (2.5 mL) vanilla extract

Topping

• 1 1/4 cups (300 mL) whipping cream
• 1 Tbsp. (5 mL) sugar
• 1/2 tsp. (2.5 mL) vanilla extract
• lime slices, for garnish

Directions
For the crust: Preheat the oven to 350°F (175°C). Combine the graham cracker crumbs, coconut, sugar, vanilla and butter. Press into a 9-inch (23-cm) pie plate. Bake for 15 to 20 minutes, or until golden. Cool completely before filling.

For the filling: Using a whisk, combine the egg yolks, condensed milk, lime juice, lime zest and vanilla. Pour into the baked crust. Chill for 2 hours.

For the topping: Using an electric mixer, beat the cream with the sugar and vanilla until stiff peaks form. Pipe or spoon onto the chilled pie. Serve garnished with lime slices. Chill until serving time. Store in the refrigerator up to 2 days.

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