Key Lime Pie with Graham Cracker-Coconut Crust

Heat the oven (with the oven rack in the middle) to 350°F. Spray a 9-inch pie plate with cooking spray.

For the crust, in a food processor, grind up the graham crackers. Measure them (1½ cups) and add to a medium bowl. Stir in the coconut and granulated sugar. Add the the melted butter and stir well to combine.

Spread the mixture evenly into the prepared pie plate, then, using a straight-sided glass or measuring cup, firmly press the crust over the bottom. Use your fingers to press the crumbs all the way up the sides of the plate. Bake for about 10 min­utes, or until the edges start to brown. If the crust slides down the sides or bubbles up at the bottom after baking, use your measuring cup to press it back into shape while it’s still hot. Let cool for 10 minutes.

While the crust bakes, make the filling: In a large bowl (or the bowl of a stand mixer), use an electric mixer on medium-high speed to beat together the egg yolks and lime zest. Add the sweetened condensed milk and beat for about 3 minutes, or until fluffy. Beat in the cream. Slowly pour in the lime juice while mixing.

Pour the filling into the prepared crust and bake for about 10 minutes, or until set. Let cool on a wire rack for 25 minutes. Refrigerate for at least 4 hours or overnight, until completely cooled and set.

When you’re ready to serve, make the whipped cream. In a large bowl (or bowl of a stand mixer), combine the cream and confectioners’ sugar. Using a whisk by hand or an electric mixer on medium speed, beat until soft peaks form. Spoon the whipped cream onto the center of the pie. Grate some lime zest over the top.