A knock out recipe for coconut key lime pie with a crunchy nutty crust and delicious splash of rum.
Prepare the crust:
Cream the butter and sugar until smooth.
Add the nuts and flour - mix well. Add rum and mix until the dough forms a ball. Divide and press the dough evenly into a springform 8 inch pan.
Make the crust just a little over 1/4" thick.
Allow the dough to rest in the freezer for 30 minutes, or in the refrigerator for 1 hour.
Preheat the oven to 350˚F. Put the tart shell on a cookie sheet and bake for 10 minutes, until you smell a light aroma.
Cool for about 5 minutes then carefully remove the tin and cool the shells completely on the rack.
Lower oven temperature to 325.
Prepare the filling:
Whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth.
Pour into crust and bake until set but still slightly wobbly in center, 40 minutes.
Let cool on a wire rack for 1 hour, and then refrigerate for 3 hours.
Just before serving, in a glass or metal bowl whip heavy cream until soft peaks form. Decorate each slice before serving with whipped cream and a lime wedge.