The coconut crust gives a tropical twist to this classic Key Lime Pie
2 cups vanilla wafer crumbs
1 cup toasted coconut flakes
1/4 lb. butter, softened (1 stick)
5 cups sweetened condensed milk
3/4 cup fresh lime juice*
1 tablespoon lemon extract
In the video FG says to use 1/2 pound of butter and 3 cups of condensed milk.
Please use the amounts called for in this recipe above, sorry for the confusion
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.
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:
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.
Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Medium Servings: 8