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Coconut Key Lime Pie

1 tbsp confectioners' sugar
1/2 tsp cinnamon
1 1/4 cups graham cracker crumbs
6 tbsp melted butter

14 ounce can sweetened condensed milk
1/2 cup fresh lime juice
1/2 cup sweetened, shredded coconut
3 kiwifruit, peeled and sliced into 1/4-inch thick rounds

Preheat the oven to 375 F degrees.

Combine the sugar and cinnamon in a mixing bowl. Stir in the graham
crumbs. Add the butter and mix well to moisten the crumb mixture.

Press the crumbs onto the bottom and sides of a 9-inch pie pan.
Bake for 7 to 10 minutes until lightly browned. Cool the shell on
a rack; then refrigerate to set the crumbs before filling.

Combine the condensed milk, lime juice, and coconut in a bowl and
stir well. Pour the custard into the baked pie shell and refrigerate
for at least 3 hours or overnight for the custard to set. Garnish
the top with concentric circles of kiwifruit.

Ginger Cream Topping

1 cup heavy cream
1/4 cup sugar
1 Tbsp candied ginger, finely chopped

When ready to serve, prepare the topping. In the bowl of an electric
mixer, whip the cream and sugar until thickened. Add the candied
ginger and beat to stiff peaks.

Blanket the pie with the ginger cream and present.

Enough topping for one pie.

8 portions.


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