Lime Coconut Custard Pie
Sweetened Condensed Coconut Milk
Bring two 14 oz cans of full fat coconut milk to a boil. Reduce the heat to a simmer and stir in 1/2 cup of turbinado (raw) sugar. Simmer for 45 minutes, stirring occasionally, until the liquid is reduced by 1/2. Set aside and allow to cool.
1 package graham cracker
1/2 cup sweetened coconut
1/4 cup sugar
5 TBSP unsalted butter; melted
Place first three ingredients in a food processor and process until the texture of sand. Slowly drizzle melted butter into processor and pulse until the crumbs begin to come together. Press into a pie plate, being sure to press evenly across the bottom and up the sides of the pan. Set aside.
1/2 cup freshly squeezed lime juice
1 1/2 cup sweetened condensed coconut milk
Zest of one lime
5 egg yolks at room temperature
In a mixing bowl mix together the first three ingredients. With the mixer running add one egg yolk at a time and mix until combined. Pour into prepared pie crust and bake in a preheated 350 degree oven for 30 minutes or until completely set. Cool completely on a cooling rack and then chill in the refrigerator for at least two hours before serving.