Crust:
2/3 cup all purpose flour
2/3 cup graham cracker crumbs
2/3 cup flaked coconut
1 tbsp granulated sugar
1/3 cup butter, melted
Filling:
1 10 oz (300mL) can sweetened condensed milk
5 large egg yolks
2/3 cup fresh lime juice
2 tsp lime zest
These are miniature versions I made for a party.
Topping:
2 tbsp sifted icing sugar
1/2 tsp vanilla extract
Preheat oven to 375 degrees F (180 C). Combine all ingredients until an even, crumbly texture. Press into a lightly greased 9-inch pie plate. Bake for about 12 minutes, until coconut browns lightly and let cool.
Reduce oven tempurature to 325F (140C). Whisk together all ingredients until smooth and pour into cooled pie shell. Bake for 20 minutes, until set. Let cool, then chill completely, at least four hours.
For the topping, whip ingredients until soft peaks form, dollop cream all over chilled pie (or use a piping bag) and serve.
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