Ingredients for Crust
Non-stick cooking spray
Pie tin 9 inches in diameter and 1-1/4 inches deep
1 cup flour
2 cups graham crackers ground finely in food processor
½ cup brown sugar
½ tsp. salt
2 sticks of butter (aka 1 cup) chilled
1 egg yolk
½ tsp. vanilla
6 egg yolks
1 ½ cups condensed milk
1 ½ tablespoons coconut milk
1/8 tsp. salt
1 ½ tablespoons lime zest from Eco Farms Organic Limes
2/3 cup juice freshly squeezed from Eco Farms Organic Limes
1/3 cup key lime juice (fresh or bottled)
Ingredients for Whipped Topping
2/3 cup heavy whipping cream
2 tablespoons sugar
After finely grounding the graham crackers in a food processor, combine the flour, ground grahams, salt and brown sugar. Blend together in a food processor.Then add chilled butter, once the crust begins to form add the yolk and vanilla.
Process just until everything is mixed together into a ball. Take out the dough and flatten. Roll it out with wax paper on both sides to keep the dough from sticking. Roll out thinly.
Spray tin with non-stick cooking spray and lay the dough out inside the pan. Chill the crust for a minimum of 1 hour. Spray one side of a wax paper sheet and place against the pie crust. And place pie weight inside. Bake at 350 degrees Fahrenheit for 25-30 minutes.
Directions for Filling:
In a large bowl combine all ingredients and whisk until fully combined, refrigerate until ready to use. Fill pie crust with filling and bake at 350 degrees for 15-20 minutes; or until the filling is set. It should be able to jiggle slightly, but not too much.
Allow the pie to cool and then chill in refrigerator.
Whipped Cream Instructions:
Beat the heavy cream on high speed until it thickens; slowly add the sugar and continue to beat until it holds stiff peaks. Once chilled place on top of the pie.
Optional:Brown tips of whipped cream with butane torch.