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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups graham cracker crumbs |
1/2 cup sweetened flaked coconut |
1/4 cup butter, melted |
4 large pasteurized eggs, separated |
1 (14-ounce) can sweetened condensed milk |
2 teaspoons grated lime rind |
1/2 cup fresh lime juice (about 4 limes) |
1/8 teaspoon salt |
1/2 cup coarsely crushed graham cracker crumbs |
garnish: lime rind curls |
Directions:
1. Combine crumbs, coconut, and butter in a food processor; pulse 3 to 4 times or until blended. Press mixture evenly in bottom and up sides of a 9-inch pie plate.
2. Bake at 350° for 10 minutes. Cool completely on a wire rack.
3. Beat egg yolks at high speed with an electric mixer 8 minutes or until pale. Add milk and next 3 ingredients; beat until blended.
4. Beat egg whites at high speed with an electric mixer 5 minutes or until stiff peaks form; fold into egg yolk mixture. Pour into prepared crust. Sprinkle with 1/2 cup graham cracker crumbs. Freeze 8 hours or until firm. Garnish with lime rind, if desired.
5. *Note: Pasteurized eggs are heated to kill any bacteria within or on eggshells. Regular, raw eggs may be substituted.
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