Chilled Key Lime & Coconut Pie

Although the recipe I had didn't call for coconut or vanilla, I found the taste to be a bit bland.

Ingredients:

1 Graham Craker Crust

1 can (14oz) Sweetened Condensed Milk

1 Teaspoon finely grated Key Lime peel

1/2 Cup Key Lime Juice

2 Cups Whipping Cream

1 Teaspoon Vanilla Extract

1/2 Cup Shredded Coconut

Fresh Lime Slices (for decoration)

For the filling, combine grated peel, condensed milk, and lime juice in a medium sized bowl and set aside. In a second medium bowl beat only one cup of whipping cream on medium until soft peaks form (tips will begin to curl). Fold gently into lime mixture. Pour into pie crust and cover. Freeze for 2 to 4 hours or until firm.

After the filling is firm remove from freezer. In a medium bowl beat remaining whipping cream and vanilla extract on medium until soft peaks form. Spoon onto the top of pie filling (do not mix).

To toast the coconut place in an even, flat layer on a greased baking sheet. Heat oven to 350F. Cook for aproximately 7 minutes or until the coconut is a golden color. Sprinkle on top of whipped topping. Garnish with fresh lime and enjoy!