I must admit that I only heard about the key lime pie recipe a year or so ago when one of our friends made it. It was was love at first bite, and I desperately wanted to give it a go. However, it took me a while to document myself and actually turn it into my own dessert.

Even though the recipe I first tasted was a no bake lime pie, I decided to go with a baking version and twist it in my personal fashion. This being said, let me teach you how to make a key lime pie, but in the best way.

• The first thing you will need to do is the bottom crust. Start by heating up the desiccated coconut in a pan and melt the butter in a saucepan.
• In a food processor, add the crackers, the melted butter, the heated coconut, the egg yolk, and the sugar.

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• Pulse until you get a uniform mixture.
• Put the composition in a tart pan and bake it in a preheated oven at 180°C for 15 minutes or until it becomes golden.

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• Take the pan out of the oven and let it cool completely.
• While this happens, you can focus on the cream. In a bowl, mix the egg yolks with the lime zest.

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• Pour the sweetened condensed milk over the mixture, constantly stirring with a whisk while doing so. When you finish the condensed milk, start slowly to incorporate the lime juice. Don't stop stirring until all this is done.
• When the juice is fully incorporated, pour the cream over the cracker crust. Bake the pie for 10-15 at 180°C.

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• Take the pan out and let it cool completely.
• Top it with the coconut flakes and the lime zest and serve.

If you are looking for the authentic key lime pie recipe, well, this is not the one. The original dish appeared in the '30s, and it contains no coconut. Furthermore, it can be very often served with a meringue on top.

I don't like to brag and say that what I described here is the best key lime pie recipe, but well, it truly is unique, and you should try it out instead of taking my word.

* Don't forget to tag us on Instagram when making this dish.