Coconut Key Lime Pie

For Sunday dinner, and a farwell to my mom, I made her this delicious Coconut Key Lime Pie. Thanks to my friend, Lindsey at Cafe Johnsonia, who shared. Check out her blog for more step by step instructions, pictures, and tips on the pie.

Look at that crust! It is even more delicious than it looks. Coconut? Graham crackers? Delicious! I made my pie in a spring form pan because I only had a 9-inch tart shell and it didn't hold all the filling - and throwing away this filling is a sin!

Mmm! Thanks for sharing Lindsey!

Coconut Key Lime Pie
(original recipe by Lindsey Johnson)
Crust:
9 graham crackers (1 plastic sleeve)
6 Tbsp. butter, melted
1/2 cup shredded coconut
2 Tbsp. brown sugar
Filling:
16 oz. (2 bars) 1/3 less fat cream cheese (I used normal, because that is what I had, and it turned out great)
1 can, or 15 oz cream of coconut (find this where the drink mixes are)
1/2 cup heavy cream
juice from 12 key limes, about 1/2 cup
1/4 cup sugar
To make crust:
Process the graham crackers, brown sugar, and shredded coconut in the bowl of a food processor until fine crumbs form. Remove crumbs to a small bowl and add the melted butter. Stir with a fork until all the crumbs are moistened with the butter.
Spray a 10" tart pan (with or without a removable bottom is fine) with non-stick cooking spray. Use the flat bottom of a measuring cup, ramekin, or glass to press the crumbs crumbs evenly on the bottom and up the sides of the tart pan.
Bake at 350 degrees F for about 10 to 15 minutes for a crisper crust, or chill the unbaked crust until ready to fill.
To make filling:
Wipe out the bowl of the food processor and add all the ingredients, except the heavy cream. (No need to let the cream cheese soften for this.) Process until everything is incorporated, thick, and creamy. Pour the mixture into a large bowl and scrape the bowl of the food processor with a spatula.
Add the 1/2 cup heavy cream to the food processor and turn on for a few seconds until the cream has thickened. (Be careful not to over-process or it will turn to butter!)
Fold the whipped cream into the cream cheese mixture. Taste for sweetness. Pour into the prepared crust.
Freeze the tart for at least 3 hours or overnight. Let it sit for about 10 minutes before serving for easier slicing.