Coconut Key Lime Pie/Tartlets

This recipe works great as a large pie, or as tartlets. I really like the coconut, but you could easily leave it out.

-Stephanie Warner, 2014 Carling Cookbook

Crust:

8 whole graham crackers, broken into 1-inch pieces

5 Tbsp. butter, melted and cooled

3 Tbsp. sugar

Filling:

1 Tbsp. lime zest

⅓ cup fresh squeezed lime juice (about 30 key limes)

2 egg yolks

1 can sweetened condensed milk

⅓ cup sweetened coconut flakes toasted in oven until light brown (or a little more for topping)

Topping:

Heavy whipping cream + sugar

Remaining toasted coconut

To make crust, put broken graham crackers into food processor and process until you get fine, even crumbs, about 30 seconds. Sprinkle butter and sugar with it and pulse until incorporated. Put in a 8 or 9 inch pan depending on your like of thickness (I like it thick!). Bake in oven at 325 for 13-18 minutes until crust is fragrant and beginning to brown. I like to make this the night before for ease.

To make filling: sprinkle ⅓-½ of the ⅓ cup of toasted coconut flakes directly on top of crust. In bowl, combine all the rest of filling ingredients (not coconut) and mix with spoon until it thickens. Pour into crust and bake at 350 degrees for 15 minutes or until set (not jiggly). Cool completely, a minimum of 1 hour. Top with freshly whipped cream and the rest of your toasted coconut flakes.