You may also like
Categories:Viewed: 4 - Published at: a year ago
Ingredients
- 2 cups Graham Cracker Crumbs
- 1/4 cups Firmly Packed Brown Sugar
- 1/2 cups Butter, Melted
- 1 cup Shredded Coconut
- 2 cans (14 Oz. Size) Condensed Milk
- 4 whole Egg Yolks
- 1 cup Lime Juice (4-5 Limes)
- 1/4 cups Fat Free Creamer, Or Heavy Cream
- Zest From 2 To 3 Limes
- 2 Tablespoons Sugar
Method
- Preheat oven to 350 degrees F.
- In a medium bowl, combine graham cracker crumbs and brown sugar. Stir in melted butter. Add coconut and mix. Press the mixture firmly into the bottom and up the sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
- Turn oven down to 325 degrees F.
- In a large bowl, with an electric mixer at medium speed, beat together the condensed milk, egg yolks, lime juice, cream and zest until blended. Add in the sugar and continue mixing.
- Once it is fully combined, carefully pour the filling into the cooled pie crust. Return the baking pan to the oven and bake for about 30-35 minutes. Remove from oven and let cool slightly, then transfer to the fridge to cool for at least 4 hours or longer.
