Easy Key Lime Pie (adapted from Martha Stewart)
1 ½ cups graham cracker crumbs
Handful of shredded coconut
One stick of butter, melted
4 tablespoons of sugar (I use Splenda)
1 can fat free sweetened condensed milk (be careful not to buy the evaporated milk, they look the same. )
4 large egg yolks
½ cup freshly squeezed key lime juice
1 tablespoon of grated Key lime Zest
Heat
oven to 375 degrees. Combine cracker crumbs, butter, coconut and
sugar into a medium bowl and mix well. Press into pie plate and bake
until lightly browned (about 12 minutes). Cool
When
you are ready, lower oven to 325 degrees. Whisk together condensed
milk, egg yolks (if you don’t have an egg separator you can separate
them by moving the yolk back and forth between the two halves of the
shell) key lime juice and zest. Pour into the prepared crust and bake
at 325 for 15 – 17 minutes until the center is set but still quivers
when the pan is nudged.