# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Coconut Lime Filling
04 - 1 can (14 oz) sweetened condensed milk
05 - 1/2 cup full-fat coconut milk
06 - 4 large egg yolks
07 - 1/2 cup freshly squeezed lime juice (about 4 limes)
08 - 2 teaspoons lime zest
09 - 1/4 cup sweetened shredded coconut
→ Garnish
10 - 1/2 cup whipped cream (optional)
11 - Toasted coconut flakes, to taste
12 - Additional lime zest, to taste
# How to Make It:
01 - Set the oven to 350°F and position the rack in the center to ensure even baking.
02 - In a medium bowl, stir together graham cracker crumbs and granulated sugar; pour in the melted butter and mix until the texture resembles damp sand.
03 - Transfer the crumb mixture into a 9-inch tart pan and press firmly across the bottom and up the sides to form an even shell.
04 - Bake the crust for 8 minutes until set and lightly golden; remove from the oven and allow to cool slightly on a wire rack.
05 - Whisk together sweetened condensed milk, coconut milk, and egg yolks until smooth; fold in lime juice, lime zest and shredded coconut until evenly incorporated.
06 - Pour the filling into the cooled crust, spreading it evenly with a spatula to the edges.
07 - Return the tart to the oven and bake for 8 minutes, just until the filling is set around the edges but retains a slight wobble in the center.
08 - Remove the tart from the oven and let it cool on a rack until it reaches room temperature to prevent condensation during chilling.
09 - Refrigerate the tart for at least 2 hours, or until completely firm and easy to slice.
10 - Before serving, top with optional whipped cream, sprinkle toasted coconut flakes and additional lime zest; slice and serve chilled.
