MAKES 1 (9-INCH) DEEP-DISH PIE
FOR THE CRUST
6 sheets honey graham crackers, broken up into rough pieces
1⁄2 cup shredded sweetened coconut 1⁄4 cup firmly packed light brown sugar
1⁄4 cup unsalted butter, melted
FOR THE FILLING
1 (14-ounce) can sweetened condensed milk
2 large eggs
1⁄2 teaspoon vanilla extract
1⁄8 teaspoon kosher salt
1⁄2 cup fresh key lime juice
11⁄2 cups heavy whipping cream 1⁄4 cup powdered sugar, sifted
FOR THE CRUST
1. Preheat the oven to 350oF.
2. In the bowl of a food processor, add the graham crackers, shredded coconut, and brown sugar and process into very fine crumbs, about 1 minute.
3. With the processor running, drizzle in the butter. Continue processing until the mixture is the texture of wet sand, about 1 minute.
4. Pour the mixture into a 9-inch pie pan and use the bottom of a glass or a silicone spat- ula to press into the bottom and up the sides of the pan.
5. Bake for 10 minutes or until fragrant and just starting to darken on the edges. If the crust puffs anywhere, gently press it smooth with the back of a spoon. Set aside to cool.
FOR THE FILLING
1. In a large bowl, whisk together the condensed milk, eggs, vanilla and salt. Whisk in the key lime juice and pour the mixture into the pie crust.
2. Bake for 10 to 15 minutes or until the cen- ter is jiggly and the edges are just set. Let the pie stand at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar on medium until the mixture forms stiff peaks, about 4 minutes. Using a small spring-loaded scoop, dollop the whipped cream over the top of the chilled pie.
5. Keep the pie refrigerated until ready to serve or up to 3 days.
EXCERPTED FROM PREPPY KITCHEN: RECIPES FOR SEASONAL DISHES AND SIMPLE PLEASURES. COPYRIGHT © 2022 BY JOHN KANELL. REPRODUCED BY PERMISSION OF SIMON ELEMENT, AN IMPRINT OF SIMON & SCHUSTER. ALL RIGHTS RESERVED. PHOTOGRAPH BY DAVID MALOSH.
