Tangy Key Lime Pie...

This was my second time making Key Lime pie. First time didn't go to according to plan, being that I baked it in a cake pan, Oopsi! ( think I ate it from the inside of the pan itself ) Thanks to the wonderful FCI, I now understand all my faults and how to never let that happen again. EVER. :) ... Not so picturesque either.

For the crust:

• 1 1/4 cups crushed graham crackers (about 8 long rectangles)
• 3 tbsp sweetened coconut flakes (optional)
• 5 tbsp unsalted butter, melted

1. Prebake oven to 350 degrees farenheit,
2. Place in a food processor until crumbly and combined. Pressing into pie dish, making sure it is all up on the sides so the custard will not leak out when filled.
3. Prebake the crust for 12 -15 minutes until golden.
4. Remove and all to cool, completely.

Filling:

• 1 14-ounce can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup Key lime juice

1.Whisk together condensed milk and egg yolks in a large bowl.
2. Pour in lime juice and whisk until ingredients are well combined. Set aside (mixture will thicken as it rests). 
3. Pour mix into pie crust. Make sure filling is spread evenly and against the edges of the crust. Bake 15-17 minutes.
4. Remove from oven and cool completely on a cooling rack before placing in fridge to chill. Allow to chill in fridge for at least 4 hours to set before serving.
5. Garnish with whipped cream, limes, or lime zest.