coconut key lime pie. yeah buddy.

I think Easter without some sort of lemon or lime dessert
would be a tragedy.
Give me lemon bars, lemon cheesecake, key lime pie, lemon meringue...whatever.

And since I'm usually at least partially in charge of desserts on Easter,
citrus it is.

This year:
coconut key lime pie.
Recipe courtesy of Martha.

This was my first time ever buying coconut milk.
Riley was so excited and took a drink
when I opened the can.
Let's just say I'm pretty sure coconut milk
is not meant to be enjoyed straight up.

But add sweetened condensed milk
and then we're talking.

Whisk together the can of condensed milk,
can of coconut milk,
1/3 cup of key lime juice
{i used bottled because, um, I was not about to spend $.99 for one teeny tiny key lime - crazy!}
and 7 egg yolks.

Then make your own graham cracker crust.
Please.
It's so easy and it blows that pre-made Keebler crust out of the water.
Recipe here.
{again, thanks Martha.}

Hello, lovely.

Pour the liquid into the crust
and bake for 40 minutes at 325.

Then while it's cooling
go ahead and toast some coconut.
I know...some of you are gagging.
I get it.
Not everyone is a coconut fan.
Feel free to avert your eyes.

This pie is good, I tell you.
I snuck a taste.

Tomorrow I'll cover that bad boy in whipped cream
and sprinkle some of the toasted coconut on top.

Martha, girrrrrrl, you do know your stuff.

{her full recipe here}