# 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 finely grated lime zest
09 - 1/4 cup sweetened shredded coconut
→ Garnish
10 - 1/2 cup whipped cream (optional)
11 - Toasted coconut flakes, for sprinkling
12 - Additional lime zest, for finishing
# Directions:
01 - Set oven to 350°F and position a rack in the center.
02 - In a medium bowl, stir graham cracker crumbs and granulated sugar; add melted butter and mix until the texture resembles damp sand.
03 - Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan, compacting firmly to create an even shell.
04 - Bake the crust for 8 minutes until set and lightly golden; remove from oven and allow to cool briefly on a wire rack.
05 - Whisk together sweetened condensed milk, coconut milk, and egg yolks until smooth; stir in lime juice, lime zest, and shredded coconut until evenly combined.
06 - Pour the filling into the cooled crust and gently spread to an even layer.
07 - Return the tart to the oven and bake for 8 minutes, just until the filling is set at the edges and still slightly jiggly in the center.
08 - Remove the tart from the oven and let it cool on a rack until it reaches room temperature.
09 - Refrigerate the tart for at least 2 hours to fully firm the filling before serving.
10 - Top with optional whipped cream, sprinkle with toasted coconut flakes and extra lime zest, slice, and serve chilled.
