Process

Crust 
In a large mixing bowl combine ground vanilla wafers and shredded coconut.
Add the butter and mix well.
Spray a 10-inch spring form pan with pan spray.
Place the coconut crust mixture in the spring pan and press firmly to form into a crust.
Bake at 350-degrees for 5 minutes to set crust. 

Filling
Whisk 4 eggs together.
Add sweetened condensed milk, fresh lime juice and pure lemon extract.
Mix well and pour the filling into the crust.

Bake the pie: at 350-degrees for about 15-20 minutes.

The pie is done when one or more of the following things happen:

• The filling begins to rise
• The edges begin to pull away from the sides of the spring pan
• The filling starts to brown

Let the pie cool to room temperature, refrigerate for about 4 hours to set.

Cut the pie into portions and plate
Top with fresh whipped cream and garnish with strawberry or raspberries.
Finish with a little squiggle of fresh raspberry sauce.

• The Food Guru does not recommend using bottled lime juice for this recipe.
  Never add green food coloring to Key Lime Pie!

Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Medium Servings: 8