Tropical Pie

Bright citrus and tropical coconut combine for the best way to welcome spring or celebrate #PiDay! March is a great month to transition to lighter recipes with minimal prep, so you can start to enjoy longer days outside! With a ready-made crust, you just whisk eggs and sweetened condensed milk to create a simple custard mixture. The coconut variety of sweetened condensed milk adds to the flavor of the pie, but you can substitute a traditional sweetened condensed milk with a teaspoon of coconut extract. The fresh juice and zests kick up the flavor on this quick and impressive dessert.

Serves 6-8

Total time: 45 minutes

Vegetarian

1 prepared graham cracker pie crust
4 egg yolks

14 ounces sweetened coconut condensed milk

1/3 cup lime juice

1/3 cup tangerine juice

1 teaspoon tangerine zest

1 teaspoon lime zest
Whipped cream

Toasted coconut

1.       Preheat oven to 350° F. Whisk together egg yolks, sweetened condensed milk, juices, and zest until incorporated.

2.       Pour mixture gently into prepared crust and place on a baking sheet.

3.       Bake pie for 22 minutes or until just set. Allow pie to cool completely before serving.

4.       Serve with whipped cream and toasted coconut.