My last attempt, as we all know, was somewhat disastrous, though the Pie says it is the best pie I’ve ever made (what does that say about the rest of them?). This time, with some new calculations, it worked out a little better …
Preheat your oven to 350°F.
Chocolate Crumb Crust
In a bowl, mix together 1 cup chocolate baking crumbs, 1/2 cup shredded coconut, and 2 tbsp granulated sugar.
Melt about 1/3 cup butter and pour it in. Mix well.
Flatten your crumb mixture into a 9″ pie pan and shore up the sides as well. Bung it in the oven and bake it for ten minutes. Let the crust cool completely while you work on the filling.
Key Lime Filling
Take yourself a pound of key limes (about two dozen). Using a rasp zester, grate the zest from about half of them into a small bowl and set aside.
Juice all the limes and set that aside as well. It takes for freaking ever.
Take yourself six eggs.
Separate them and put the whites away for something else.
In the bowl of your mixer, plop in the yolks and the zest, along with 2 tbsp granulated sugar. Beat for several minutes until thick.
Add in 1 can (300mL) of condensed milk and 1 can (500mL) coconut milk. Beat again for a while, then add your lime juice and mix until incorporated.
Pour into your cooled pie shell (I have slightly overfilled mine).
Bake for 35 minutes or until the middle is almost set. Cool completely, then chill for at least an hour and serve with whipped cream.
Obviously, I still need to work on the aesthetics part.