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 Filling • 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. Crust- 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 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 Bake- • 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.
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