The Coconut Macaroon Crusted Key Lime Pie Recipe

Ingredients:

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large egg yolks
• 1 cup freshly squeezed key lime juice
• 1 teaspoon grated key lime zest
• 1 cup sweetened condensed milk
• 1 1/2 cups shredded coconut (for macaroon crust)
• 1/4 cup unsalted butter, softened (for macaroon crust)
• 1/4 cup confectioners' sugar (for macaroon crust)

Instructions:

Make the Macaroon Crust:

1. Preheat oven to 325°F (165°C).
2. In a medium bowl, mix together shredded coconut, unsalted butter, and confectioners' sugar until well combined.
3. Press mixture evenly into the bottom of a 9-inch tart pan with a removable bottom.

Make the Key Lime Filling:

1. In a large bowl, whisk together egg yolks, granulated sugar, key lime juice, and key lime zest until smooth.
2. Stir in sweetened condensed milk until well combined.
3. Pour mixture into prepared macaroon crust.

Bake and Chill:

1. Bake for 15 minutes or until edges are set but center is still slightly jiggly.
2. Let cool completely on a wire rack.
3. Refrigerate for at least 2 hours or overnight.

Serve:

1. Slice and serve chilled, garnished with toasted coconut flakes if desired.