My Award Winning Key Lime Pie Secret Toasted Coconut Crème Fraîche

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie dish. Spread the shredded coconut on a baking sheet and toast lightly until fragrant (3-5 minutes). Allow the coconut to cool.
2. In a medium bowl, combine the graham cracker crumbs, toasted coconut, 3 Tbsp sugar, and salt. Pour in the melted butter and mix until the mixture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup to achieve a dense finish. Bake the crust for 12 to 15 minutes until lightly golden. Remove from the oven and let cool completely on a wire rack.
4. Zest the limes first, then juice them. Ensure you strain the juice to remove any seeds or excessive pulp.
5. In a large bowl, whisk the egg yolks until they are pale and slightly thickened (about 1 minute). Slowly whisk in the sweetened condensed milk until fully incorporated.
6. Gradually pour in the key lime juice while constantly whisking. The mixture will immediately start to thicken. Stir in the reserved lime zest.
7. Pour the mixture into the cooled, pre-baked crust. Bake for 15 minutes. The edges should appear set, but the center should still have a slight jiggle, like soft jelly. Do not over-bake.
8. Remove the pie from the oven. Cool completely on a wire rack at room temperature (about 1 hour). Transfer the pie to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, to allow the filling to set fully.
9. In a cold bowl, combine the heavy cream, crème fraîche, powdered sugar, and vanilla. Whip using an electric mixer until stiff peaks form.
10. Dollop the Crème Fraîche topping generously onto the chilled pie or use a piping bag for a professional finish. Garnish with thin slices of Key lime or extra lime zest before serving.