Frozen Coconut Lime Pie

Frozen Coconut Lime Pie
Yields 1 (9-inch) pie

This crust, with grated coconut and graham crackers, is freakin’ good. This pie can be made in advance and kept in the freezer, covered, for 1 to 2 weeks.

What you need:
3 cups graham crackers, broken into ½-inch pieces
1 cup shredded coconut, divided
4 tablespoons (1/2 stick) unsalted butter, melted
1 pound cream cheese, room temperature
15 ounces (scant 2 cups) Coco Lopez coconut cream, available in the Hispanic section of most groceries
1¾ cups sweetened condensed milk
1 cup lime juice
1 tablespoon lime zest
2 tablespoons coconut extract
1 cup heavy cream

What to do:
Preheat oven to 350 degrees F.
To make the crust, pulse the graham crackers and ½ cup shredded coconut in a food processor for 10 seconds, just until coarse. Add the melted butter and pulse again until just combined. Press the mixture into the bottom of a 9-inch spring-form pan and bake 15 to 20 minutes, until golden brown. Set aside to cool completely before adding the filling.
To make the filling, add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat 3 to 5 minutes, occasionally scraping down the sides of the bowl with a rubber spatula, until smooth. Add the coconut cream, the sweetened condensed milk, lime juice, lime zest, and coconut extract and mix until combined. Add the remaining ½ cup shredded coconut, and mix until incorporated.
Place a metal mixing bowl in the freezer to chill. When the bowl is chilled, add the heavy cream, and whisk just until it forms firm peaks. Gently fold the whipped cream into the cream cheese filling.
Pour the filling into the prepared crust, cover with plastic wrap, and freeze overnight. Remove from the freezer 30 minutes before you plan to slice and serve.