This pie has an almond graham cracker crust, a filling that is tart but not too tart, and fresh whipped cream topping.
From Scrumptious by Christy Denney, available at Deseret Book stores and on deseretbook.com.
Prep: 15 minutes • Cook: 25 minutes • Serves 9
Crust
- 1 cup graham cracker crumbs
- 1 cup sweetened toasted coconut
- 6 tablespoons unsalted butter, melted
- ¼ cup finely ground almonds
- 3 tablespoons sugar
- ¼ teaspoon ground cinnamon (optional)
Filling
- 3 large egg yolks, room temperature
- 1 (14-oz.) can sweetened condensed milk
- ⅔ cup lime juice
Directions
1. Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper.
2. In a food processor, pulse crust ingredients until mixture resembles wet sand. Press mixture into an even layer in prepared pan. Bake for 8 to 10 minutes or until crust is golden brown. Cool completely.
3. Add egg yolks to the bowl of a stand mixer with the whisk attachment. Whisk eggs for 2 minutes or until yolks turn a pale yellow and thicken. Slowly whisk in sweetened condensed milk. Whisk for 2 minutes. Slowly pour in lime juice. Whisk until fully combined.
4. Pour mixture into cooled graham cracker crust. Bake for 12 to 15 minutes or until filling is set. Cool completely on a rack, then refrigerate for at least 2 hours before serving.
5. Cut into squares and serve with fresh whipped cream
Read more about how Christy Denney balanced her journey into the food world while raising her five children here: How a perfect cherry cheese pie led to over 50K Instagram followers and food-world fame.
