0.3 cup full fat coconut cream (recommended: Coco Lopez)
2 tablespoons confectioners' sugar
4 large egg yolks
8 graham crackers whole
2 tablespoons brown sugar light
0.3 cup key lime juice fresh
2 teaspoons lime zest grated
0.3 cup coconut or sweetened
0.5 cup coconut or sweetened lightly toasted for garnish
14 ounce condensed milk sweetened canned
6 tablespoons butter unsalted melted
1 vanilla pod
0.3 teaspoon vanilla extract pure
1.5 cups whipping cream very cold
Equipment
food processor
bowl
baking sheet
oven
whisk
stand mixer
Directions
For the pie: Preheat the oven to 325 degrees F.
Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs.
Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate.
Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes.
Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.
