Key Lime Pie

Every time a friend has a birthday, I always ask what dessert they want to celebrate. Year after year, one friend's husband is easy to predict: key lime pie. I have a delicious, easy recipe, but it includes a can of sweetened condensed milk. No wonder it tastes so good! Then one day I had an idea...

"You put the lime in the coconut..."

WOW! It's delicious! And so simple too.

Ingredients

4 eggs

1 can Coco Lopez cream of coconut (found with the drink mixers)

3/4 cup fresh squeezed key lime juice (plus more to taste), strained

graham cracker crust (non-dairy)

Directions

Preheat oven to 350 degrees F

Mix all of the ingredients together. 

Pour into the crust and bake for 15-20 minutes, or until a knife comes out clean. The pie will set up as it cools. 

Let the pie cool completely before serving. 

Notes 

Key limes are less bitter than regular limes, so choose wisely. Be sure to strain the lime juice to remove any seeds, stems, or pulp. I used 1 cup of lime juice, because I wanted to feel the pucker to counter the sweetness. 

To make a graham cracker crust from scratch, crush approximately 2 cups of non-dairy graham crackers. Add a couple tablespoons non-dairy margarine.  Press into a pie pan and bake for 5 minutes before filling. 

I think Harry Nilsson would approve!