INSTRUCTIONS
TO MAKE THE CRUST:
Combine the graham cracker crumbs and salt. Add the melted butter, and stir until thoroughly combined and moistened. (If the crust is too wet, add a few more crumbs or a small amount of sugar. If it’s too dry, add up to another tablespoon of melted butter.)
Press the crust mixture into the bottom and up the sides of a 9-inch pie pan, tart pan, or springform pan.
Refrigerate while you make the filling.*
TO MAKE THE FILLING:
In a large bowl, combine the coconut, pineapple, pecans, condensed milk, and lemon juice.
In a separate bowl, whip the cream until stiff peaks form.
Fold about a quarter of the whipped cream into the coconut mixture. Then, gently fold in the remaining whipped cream.
Spread the filling evenly in the crust. Cover and refrigerate overnight.
Garnish with more whipped cream, toasted coconut, and pecans before serving.
NOTES
*If you prefer, you can bake the crust for 10 to 15 minutes at 350°F, and then cool to room temperature. Baking the crust usually makes for a sturdier crust, and the crumbs get more of a toasted flavor.
ADVERTISEMENT
