Toasted Coconut and Lime Pie with Rum Vanilla Cream

Ingredients

• •1 1/2 cups of shredded unsweetened coconut, toasted
• •1 1/2 cups of graham cracker crumbs
• •1/4 cup of granulated sugar
• •1/2 cup of unsalted butter, melted
• •2 large eggs
• •1 can (14 ounces) of sweetened condensed milk
• •1/2 cup of freshly squeezed lime juice
• •1 tablespoon of lime zest
• •1 cup of heavy cream
• •2 tablespoons of sugar
• •1 tablespoon of dark rum
• •1 teaspoon of vanilla extract

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Spread the shredded unsweetened coconut on a baking sheet and toast it in the oven for 5-7 minutes, stirring halfway through, until golden and fragrant. Set aside to cool.

2. 2

   In a medium bowl, mix the graham cracker crumbs, 1/4 cup of granulated sugar, 1/2 cup of melted unsalted butter, and 1/2 cup of the toasted coconut. Stir until the mixture resembles wet sand.

3. 3

   Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust in the oven for 8-10 minutes, then remove and let it cool completely.

4. 4

   In a large mixing bowl, whisk together the eggs, sweetened condensed milk, freshly squeezed lime juice, and lime zest until smooth and fully combined.

5. 5

   Pour the lime filling into the cooled pie crust. Bake the pie at 350°F (175°C) for 15-18 minutes, or until the filling is set but still slightly jiggly in the center. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours or until chilled.

6. 6

   To prepare the rum vanilla cream, whip the heavy cream, 2 tablespoons of sugar, dark rum, and vanilla extract in a chilled bowl using an electric mixer. Beat until soft peaks form.

7. 7

   Before serving, top the pie with the remaining toasted coconut and a generous dollop of rum vanilla cream. Slice and enjoy your tropical dessert!