American Pie Council

Alisha Harland

Slap your Grandma Coconut Key Lime Pie – Alisha Harland
Almond Crust
• 1 1/2 cups graham cracker crumbs
• ½ cup chopped slivered almonds- ground and leave some slivered for texture
• ¼ cup sugar
• ¼ cup butter, melted
• Almond extract just a tad
• 4 egg yolks
• One can of nestle condensed milk sweet
• ½ cup of key limes- can be fresh in this pie I use Nellies Key lime from Publix
• 1 cup shredded toasted coconut – you don’t have to put all of it in- set some aside to top your pie- I normally put ½ cup into the pie and ½ cup to decorate
• ½ cup of shredded coconut – make sure you have cooled the coconut before you mix it into the bowl
• Splash of Vanilla Extract
• ¼ sour cream
• ¼ cup Vanilla creamer – (that’s right the kind you use for your coffee)
• A bit of flour not much- just a bit to help bind it.
Put all ingredients into bowl – stir until consistency is useable to put into pie dish. Put into a pie dish and make sure all the sides are covered. You are able to add more ingredients if you have a larger pie dish. Set aside make sure cooled completely before adding filling
Add all ingredients into a bowl- Wisk at a high rate. Make sure that with this filling it is cold before you put it into the crust. I put mine in the fridge to cool down all the ingredients for about 20 minutes.
Once crust is cool add filling – do not overfill your pie
• Set oven at 350 degrees
• Put pie in oven for 1 hour – the center of the pie should slightly wiggle but not be like jello. Be careful the sides do not burn
• Put straight from oven into freezer for a few hours- do not forget this step
• Take from freezer put into fridge overnight- needs to cool for at least 24 hours

How to finish off your pie!
Whipped Cream –
This is where you can cover the whole pie or just the edges, be creative!
• 1 cups Heavy Cream
• 2 tablespoons of sugar
• Add a splash or two of good vanilla extract
Use that toasted coconut to decorate.