Lime-Rasberry Pie

Ingredients

3 egg whites

2 1/2 cups graham crackers, crushed (18 whole crackers)

1/2 cup Imperial brown sugar, packed

1/2 cups unsalted cashews, finely chopped (or any nuts)

3/4 cup butter, melted

2 cans sweetened condensed milk

3/4 cup Key lime juice

6 egg yolks

1/4 cup Imperial sugar

1/2 teaspoon vanilla

Toppings

1 can coconut milk (13.66 oz)

1 cup heavy whipping cream

1/2 cup Imperial powdered sugar

1/2 cup seedless raspberry jam

1/4 cup fresh raspberries (opt.)

1/4 cup toasted coconut (opt.)

Instructions

Preheat the oven to 350 degrees.

In a small bowl put the egg whites and let stand to room temperature (about 30 minutes)

In a medium bowl combine the crushed graham crackers, brown sugar and chopped cashews. Stir in melted butter. Grease a 9-inch springform pan. Press cracker mixture into the bottom of the pan and up the sides. I use a measuring cup to press it down and around the sides.

In a large bowl, mix condensed milk, lime juice, egg yolks and vanilla. Using an electric mixer beat on medium speed until well blended. Wash the beaters and beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time. Beat on high speed until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture then pour into crust.

Bake for 25-30 minutes or until the filling is set. Remove from the oven and cool on a wire rack for 4 hours. Then refrigerate for 6 hours or overnight. Cover with wrap after it cools completely. 

Spoon the cream layer from the top of the can of coconut milk into a large bowl. Discard the liquid. Add the whipping cream and the Imperial powdered sugar. Beat until stiff peaks form.

Spread the jam over top of the cold pie. Dollop the coconut cream over the jam. Sprinkle the toasted coconut on top of cream.

Remove pie from pan. You can garnish with fresh raspberries if you like.