Coconut Key Lime Pie

Instructions

TO MAKE THE CRUST:
Preheat oven to 350 degrees F. Prepare a 9-inch pie dish by lightly spraying the inside with cooking spray. Set aside.

In the bowl of food processor, pulse the graham cracker crumbs, sugar, coconut flakes and melted butter until fine. Transfer mixture to the prepared pie dish. Press mixture into the bottom and sides of a 9-inch pie dish.
Bake crust for 8-10 minutes, or until golden. Remove crust from oven and let cool completely. (You can stick it in the fridge while you prepare the filling)

TO MAKE THE FILLING:
In another medium bowl, whisk together the condensed milk, coconut cream, and egg yolks until smooth and slightly thickened. Add key lime juice and zest. Whisk mixture for about a minute, until well combined and thickened.

Pour the filling into the prepared cooled crust and bake for 15 minutes in 350 degrees F. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight (preferred) until set.

When ready to serve, using an electric mixer, whisk the cold heavy cream and sugar (if using) on medium-high speed until soft peaks form.
Top pie with whipped cream.