# What Goes In:
→ For the Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ For the Coconut Lime Filling
04 - 1 can 14 oz sweetened condensed milk
05 - 1/2 cup coconut milk full-fat
06 - 4 large egg yolks
07 - 1/2 cup freshly squeezed lime juice (about 4 limes)
08 - 2 teaspoons lime zest
09 - 1/4 cup sweetened shredded coconut
→ For Garnish
10 - 1/2 cup whipped cream (optional)
11 - Toasted coconut flakes
12 - Extra lime zest
# How to Make It:
01 - Preheat oven to 350°F (175°C).
02 - In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan.
04 - Bake crust for 8 minutes until set and lightly golden. Cool slightly.
05 - In a large bowl, whisk together sweetened condensed milk, coconut milk, egg yolks, lime juice, and lime zest until smooth. Stir in shredded coconut.
06 - Pour filling into the cooled crust and spread evenly.
07 - Bake for 8 minutes, just until set but still slightly wobbly in the center.
08 - Remove from oven and let cool to room temperature.
09 - Chill in the refrigerator for at least 2 hours until completely set.
10 - Garnish with whipped cream, toasted coconut flakes, and lime zest before serving.
