Key Lime Coconut Pie with Rum Cream

To make crust: Preheat oven to 350 degrees. Lightly butter a 9-inch pie plate.

Combine the graham cracker crumbs, coconut, sugar and melted butte in a mixing bowl and stir to combine. Press the mixture into the bottom and up the sides of the buttered pic plate, tamping down the crumbs to form an even crust. Bake for 8 to 10 minutes, until lightly golden. Reserve. Maintain oven temperature.

To make filling: In a mixing bowl, whisk together the egg yolks and cram of tartar. Whisk in the sweetened condensed milk. Gradually whisk in the lime juice until well-combined. Pour the mixture into the prepared shell.

Bake for approximately 15 minutes, until the filling is just set. Remove from the oven, cool completely and refrigerate for several hours or overnight.

To make topping: Whip the cream until lightly thickened and gradually whisk in the sugar. Beat to soft peaks and whisk in the vanilla and dark rum. Whop to medium stiff peaks.

Spread about two-thirds of the whipped cream over the pie filling. Place the remaining cream in a pastry bag fitted with a large open star tip and pipe a shell border or a series of whipped cream rosettes around the perimeter of the pie. Sprinkle the whipped cream with the toasted coconut. Refrigerate until ready to serve. If you don’t want to bother with decorating the pie with a pastry bag, or if you want to trim some fat and calories, just serve slices of pie topped with a dollop of whipped cream and sprinkled with toasted coconut.