Key Lime Pie

For the crust:
1 cup graham cracker crumbs
2/3 cup sweetened shredded coconut
2 tbsp sugar
1 tsp vanilla extract
1/4 cup butter, melted

For the filling:
4 egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup fresh lime juice
1 tbsp lime zest
1/2 tsp vanilla extract

For the topping:
1 1/4 cup whipping cream
1 tbsp granulated sugar
1/2 tsp vanilla extract
lime slices, for garnish

For the crust: Preheat the oven to 350 F. Using a fork, combine the graham cracker crumbs, coconut, sugar, vanilla and butter in a medium-sized bowl. Press into a 9-inch pie plate. Bake for 15 to 20 minutes, or until golden. Cool completely before filling.

For the filling: Using a whisk, combine the egg yolks, condensed milk, lime juice, lime zest and vanilla. Pour into the baked crust. Chill 2 hours.

For the topping: Using an electric mixer, beat the cream with the sugar and vanilla until stiff peaks form. Pipe or spoon onto the chilled pie. Chill until serving time. Serve garnished with lime slices. Store in the refrigerator for up to 2 days. Makes 6 servings.