8 ounces graham cracker crumbs
3 T melted butter
2 T honey
1/4 c brown sugar
In a bowl combine crumbs, butter, honey and brown sugar. Do not over mix as it will make the crust tough.
Evenly press crust mixture into bottom and sides of 9-inch pie dish. Bake in a preheated 350 degree oven for 8 – 10 minutes. Place on a wire rack to cool. Prepare filling —
16 ounces heavy whipping cream, very cold
2 T powdered sugar
2 t pure vanilla extract
14 ounce can sweetened condensed milk
1/4 c fresh diced pineapple, juice drained
1/4 c shredded coconut, toasted
4 ounces Key lime juice
1/4 c coconut chips, toasted, for garnish
In a bowl combine cream, powdered sugar and vanilla, whip, until peaks form; set aside.
In a bowl combine milk, pineapple, coconut, and 4 ounces whipped cream mixture and whisk well. (Place remaining cream mixture in refrigerator to keep it stiff.) When well incorporated, slowly add Key lime juice in intervals, DO NOT add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. DO NOT over mix, it will break down the mixture, causing it to become runny. You want it the mixture to be thick.
Spoon pie filling into the cooled crust and spread evenly. Place in the refrigerator for 2 hours to completely set up.
Place dollops of the remaining whipped cream around the border of the pie. Sprinkle coconut chips on top of whipped cream.
