I definitely wasn’t very creative this month with our Dessert Challenge ingredients of Lime and Coconut. I was self serving, though. I adore Key lime pie…and, of course, the hubby does not. Lemon Meringue, yes. Key Lime, no. My parents made us slushy virgin daiquiris when we were children…another foodie memory I’d forgotten till my fingers hit the keyboard. Those helped usurp lemon’s spot as my favorite dessert citrus. I was making desserts for the show house (again) and needed a non-chocolate dessert to go along with my milky way brownies (which you will see on Sunday)…and guess what came to mind? Yup…and they’re good with just plain ol’ lime juice if Key limes aren’t in season, or you don’t want to substitute bottled Key lime juice for fresh.
Thanks to Sheryl, of Lady Behind the Curtain, for hosting our Dessert Challenge each month. Stay tuned as June brings one of my favorite combinations: raspberries and strawberries.
- 1 1/2 cups crushed graham crackers
- 2 tablespoons sugar
- 1/3 cup butter, melted
- 1/2 cup sweetened flaked coconut
- 3 egg yolks
- 1 1/2 teaspoons lime zest
- 2/3 cup freshly squeezed lime juice
- 1 can sweetened condensed milk
- Combine the crumbs, coconut and sugar; add butter and blend well. Press onto the bottom of an 8 x 8 inch pan lined with non stick foil (leave enough excess on two sides for easy removal).
- Bake at 350º for 8 minutes. Cool on wire rack. Keep oven on.
- Beat egg yolks and zest on high till thick, about 5 minutes. Lower mixer speed and slowly add the sweetened condensed milk. Return mixer speed to high and beat 3 more minutes, Add in lime juice and mix till combined.
- Pour filling over crust and bake for 10 minutes. Cool, then refrigerate at least 4 hours or overnight before serving.