coconut-key lime pie

the goods:

12 graham crackers

3 tablespoons granulated sugar

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

1 can (14 ounces) sweetened condensed milk

1 can (13.5 ounces) unsweetened coconut milk

1/3 cup fresh or bottled Key lime juice

7 large egg yolks

2 cups cold heavy cream

2 tablespoons confectioners' sugar

3 tablespoons sweetened shredded coconut, toasted

Preheat oven to 350 degrees. In a food processor, pulse crackers until finely ground. Add granulated sugar, salt, and butter and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool on a wire rack.

Heat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes.

Let cool on a wire rack, 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.