Key Lime Pie

• Crust:

• 227 g graham cracker
• 240 ml mixed nuts, macadamia, walnut, pecan, almond
• 120 ml sweetened flaked coconut
• 113 g unsalted butter melted
• One pinch of salt

• Filling:

• 567 g sweetened condensed milk
• Zest of 2 or 3 limes
• 1 tablespoon 100% pure vanilla extract
• 6 large eggs yolks
• 170 g fresh squeezed lime juice
• One pinch of salt

• Whipped Cream:

• 480 ml heavy whipping cream
• 28 g powdered sugar
• 1 teaspoon 100% pure vanilla extra

Preheat Oven to 325°F / 162°C To prepare the crust process all ingredients until you reach the consistency of wet sand. Arrange in your pie plate pack the crust the way the chef did in the video and pre-Bake for 10 minutes, take out of the oven and cool at least 15/20 minutes before filling. # Reduce Oven Temperature to 300°F / 150°C Mix the condensed milk, lime zest, vanilla and egg yolks mix well and add the lime juice and quickly incorporate.

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   Pour into the Pre-Bake shell and bake for 30 minutes, or until the filling has set and does not “jiggles” on the middle. Let the pie rest for about 60 minutes at room temp and refrigerate for at least 3 to 4 hours (better overnight). # For the Whipped Cream: Cool the bowl in the freezer for at least 30 minutes. Whip the cream, and sugar together till soft and avoid overbeating.