Key Lime Pie

My cousin Danina challenged me to bake a Key Lime Pie with her, and so I did. Here is the result:



It was SO delicious! We ate it too fast to take a picture!
(Adam even liked it and he's not the biggest fan of key lime.)

Here's the recipe for any else who is up to the challenge:

Ingredients:
14 oz can of sweetened condensed milk
3 egg yolks
2/3 cup toasted coconut (optional)
1/3 cup key lime juice* (the girls loved helping me juice the tiny limes)
2 1/2 teaspoons key lime zest
9 inch round graham cracker crust

Directions:
Preheat oven to 300. In a large mixing bowl, using your electric mixer, beat the egg yolks, lime juice and zest until the eggs are creamy. Slowly add condensed milk and toasted coconut and mix until well combined. Pour into crust and bake 15 minutes or until the pie is "set" and no longer feels liquid to the touch. Cool on wire rack, refrigerate.

How to toast coconut: (We didn't use coconut and it was still great.)
Preheat oven to 350. Arrange shredded/flaked coconut on a single layer on a cookie sheet. Bake for 10-15 minutes or until light golden brown. Stir and check frequently to prevent burning. Remove from oven and allow to cool before using.


CRUST: (This crust was SO yummy!)
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1 tablespoon all-purpose flour
1/4 cup butter, melted
Cooking spray


To prepare crust, combine first 3 ingredients, and stir well with a whisk. Add melted butter; toss until moist. Press the remaining mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray; lightly coat crust with cooking spray. Bake at 350° for 15 minutes, and remove from oven

***For visual appeal, I added a few drops of neon green food coloring before we baked it and then served it topped with whipped cream and sprinkled with key lime zest. It looked so pretty...I still can't believe I didn't get a picture!