Pi Day Means We're Baking this Coconut Key-Lime Pie

While some celebrate mathematics on March 14, Pi Day, bakers everywhere celebrate pie.  No knocks on the number 3.14, known more formally by the 16th letter of the Greek alphabet π (are you having scary high school flashbacks yet?), but we think our approach is a little more fun, and more delicious by far.

In this recipe, a classic Key lime pie gets a double dose of coconut. A rich coconut milk custard filling is crowned with a cloud of whipped cream, then sprinkled with flakes of golden, toasted coconut. We call that infinite deliciousness.

Coconut Key Lime Pie
from Everyday Food
Serves 8

1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 Easy Press-In Pie Crust, made with graham crackers, or a store-bought graham cracker crust
2 cups cold heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sweetened shredded coconut, toasted

1. Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

2. In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Do I really have to sift dry ingredients before baking?
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