Equipment:

·        9” pie plate

Ingredients:

·        1 9-inch graham cracker crust

·        1 1/3 c heavy cream

·        1 1/2 c sweetened shredded coconut

·        4 large eggs, separated

·        1 14-oz can sweetened condensed milk

·        1/2 c lime juice

·        1/4 c sugar

Directions:

·        Preheat oven to 350 degrees and put pie plate on a baking sheet

·        Put cream and 1 c coconut in a small saucepan and bring to a boil over medium-low heat, stirring almost constantly.

·        Continue to cook until reduced by half and slightly thickened.

·        Set aside to cool in a separate bowl.

·        Beat egg yolks on high until thick and pale.

·        Beat in condensed milk and then half the lime juice on low speed.

·        Add the rest of the lime juice and mix to combine.

·        Spread coconut cream into the graham cracker crust and then pour the lime mixture on top.

·        Bake 12 minutes.

·        Cool 15 minutes and then put in the freezer for at least 1 hour.

·        Put 4 egg whites and sugar in a saucepan and heat over medium low heat until the whites are hot to the touch.

·        Transfer to a bowl and beat until the hold firm peaks. Fold in the last 1/2 c coconut.

·        Spread meringue over the pie and either run it under the broiler or use a kitchen blow torch to brown the top.

·        Put the pie back in the freezer for at least 30 minutes or up to 3 hours to firm up.