Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
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|Serving Size: 1 Serving (623g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1339 (69%)|
|Amt Per Serving||% DV|
|Total Fat 148.8g||198 %|
|Saturated Fat 59.5g||297 %|
|Monounsaturated Fat 62.3g|
|Polyunsanturated Fat 20.9g|
|Cholesterol 5958.5mg||1833 %|
|Sodium 359mg||12 %|
|Potassium 889.6mg||23 %|
|Total Carbohydrate 72.2g||21 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 72.2g|
|Protein 83.4g||119 %|
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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: 1953
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