key lime pie with a toasted coconut crust

Summer desserts have to be 3 things:

It’s the thing to have for breakfast dessert on a swealtery summer night.

Speaking of summer…

It’s almost over, and this year has been different. I am usually planning my school days now, those magical 6 hours of not having a mini me attached to my hip. But this year, I am not embracing the school year as I had in the past, maybe it’s because my kid finally outgrew her tantrums, or maybe because I know these days of childhood will be gone in just a short time… this year is definitely different.  I don’t loathe summer after 9 weeks of it…

I still love summer…

Clearly, I need to take myself to the office supply store, and get some nice new pens, a planner and notebook, and get back to the real world. Because office supplies make me happy.

So do: puppies, reptiles, chickens,Jesus,  clean sheets, lemons and homemade cookies. Oh, and pie. That’s why I am here today:

I have pie for you.

key lime pie with a toasted coconut crust
Author: Michelle Keith/ The Village Cook
  • For the crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup unsweetened shredded coconut, toasted
  • 1/4 cup sugar
  • 3/4 stick butter, melted
  • 1/2 teaspoon vanilla
  • For the filling
  • 1 can sweetened condensed milk
  • 4 egg yolks
  • 1/4 cup key lime juice
  • 1 teaspoon vanilla
  1. In a food processor, pulse the crumbs and the coconut together
  2. Place into a bowl, add the butter and vanilla and mix together
  3. Press into a 8 or 9 inch pie plate to form a crust
  4. Bake in a preheated 375 oven for 10 minutes
  5. Meanwhile, combine the milk, yolks, lime juice and vanilla.
  6. Pour into prepared (baked) crust and bake at 350 for 10 minutes.
  7. Garnish with whipped cream if desired.




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