Description
This dessert is easy to make ahead and bring to a gathering or to stash in the freezer for an unexpected guest. The salty, sweet crust combines coconut and pecans to hold the smooth, tart key lime filling.
Ingredients
Scale
- 8 whole graham crackers, about 4 ounces
- 1/4 cup sugar
- 8 tablespoons butter, (1 stick) melted
- 1 cup pecans
- 1/2 cup flaked shredded coconut
- 5 large egg yolks
- 1/4 cup sugar
- lime zest from 4 limes
- 1/2 cup lime juice (from about 4–5 limes, depending on juiciness of limes)
- 1 can sweetened condensed milk
- 1/2 cup Greek yogurt
Instructions
- Preheat oven to 350?F. Spray 6 – 4½-inch removable bottom tart pans with baking spray. Rub with a paper towel to evenly distribute spray. Line bottoms with parchment paper, if desired.
- Process graham crackers till finely ground. Add butter and sugar and process till combined. Add pecans and pulse 6-10 times or until coarsely ground. Add coconut and pulse 3-4 times, just till incorporated.
- Divide between 6 tart pans with removable bottoms. About ? generous cup per pan. Press graham cracker mixture firmly up sides and into bottom of pans. Place tart pans on a sheet pan. Bake for 10 minutes. Remove from oven and cool completely.
- For the filling – in a medium heatproof bowl, whisk together the egg yolks and sugar until smooth and combined. Add lime juice and stir. Place bowl over a pan of simmering water and cook for 4-5 minutes, stirring frequently until mixture thickens. Remove from heat and add condensed milk, Greek yogurt and all but 1 teaspoon of the lime zest.
- Divide evenly between the baked crusts and sprinkle with the reserved lime zest. Freeze, uncovered for at least 2 hours. If not serving after this initial freezing, cover tightly with foil. Will keep for several weeks in the freezer. Remove from freezer 10-20 minutes before serving. Add a dollop of freshly whipped cream, if desired.
- Prep Time: 45 mins
- Cook Time: 10 mins
- Category: Dessert