There are probably topics that are more boring to hear about than golf if one does not play golf, but I can’t think of many. Detailed procedure of root canals. The plight of the silk worm. Someone else’s kid’s toilet training woes. No, I still think golf wins.
I know, I know. I respect the game. Glad as I am for the joy it brings so many members of my family, and though I adored the heyday of unfortunate golf attire (oh, Grandpa Phil in your high-waisted shades of brown plaid pants), standing around listening to the intricacies of how to hold the club, or hole 16 of East Buttcreek Georgia will never be as good as a big wedge of coconut key lime pie.
Coconut Key Lime Pie
For the crust:
12 graham crackers (put in food processor or in baggie and have kids smush it with rolling pin)
6 tablespoons coconut oil
1/2 cup shredded coconut
5 egg yolks
1 14 oz. can sweetened condensed milk
½ cup key lime juice (you may add a tablespoon more if you love the tart, which I do)
Oven to 350. Place coconut oil in saucepan with shredded coconut. Melt the oil – as you do this the shredded coconut will cook slightly (and turn golden). When fully melted and hot, pour onto graham cracker crumbs and blend until crumbs are coated. Press into a pie plate. Bake for about eight minutes on 350.
Meanwhile, beat the egg yolks by hand and sweetened condensed milk to them. Add lime juice bit by bit until fully blended. Pour into the partially cooked crust and bake for about eighteen minutes or until the first couple of bubble appear on the top of the pie. Let cool and When you are ready to serve, whip the heavy cream until it is thick and sprinkle with a bit of granulated sugar, mound it on top of the pie. Cut into slices and serve with garnish of lime twist or just a big smile that you aren’t wearing giant, plaid pants. Unless you are, in which case please give them back to Grandpa Phil.