For the pie: Preheat the oven to 325 degrees F.
Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1816g)|
|Recipe Makes: 1|
|Calories from Fat: 4743 (76%)|
|Amt Per Serving||% DV|
|Total Fat 527g||703 %|
|Saturated Fat 221.6g||1108 %|
|Monounsaturated Fat 210.5g|
|Polyunsanturated Fat 71.5g|
|Cholesterol 20322.1mg||6253 %|
|Sodium 983.4mg||34 %|
|Potassium 2073.2mg||55 %|
|Total Carbohydrate 119.5g||35 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 116.3g|
|Protein 261.6g||374 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6243
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