# What You’ll Need:
→ Graham cracker crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Coconut lime filling
04 - 1 can (14 oz) sweetened condensed milk
05 - 1/2 cup full-fat coconut milk
06 - 4 large egg yolks
07 - 1/2 cup freshly squeezed lime juice (about 4 limes)
08 - 2 teaspoons lime zest
09 - 1/4 cup sweetened shredded coconut
→ Garnish
10 - 1/2 cup whipped cream (optional)
11 - Toasted coconut flakes, for garnish
12 - Extra lime zest, for finishing
# Directions:
01 - Position a rack in the center of the oven and preheat to 350°F.
02 - In a medium bowl, stir together graham cracker crumbs and granulated sugar; pour in melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan, creating an even layer and compact edge.
04 - Bake the crust for 8 minutes until set and lightly golden; remove from the oven and allow to cool slightly on a rack.
05 - In a large bowl, whisk together sweetened condensed milk, coconut milk, egg yolks, lime juice and lime zest until smooth; fold in the shredded coconut.
06 - Pour the filling into the cooled crust and spread it evenly with a spatula.
07 - Return the tart to the oven and bake for 8 minutes, just until the filling is set around the edges but still slightly wobbly in the center.
08 - Remove the tart from the oven and let it cool on a rack until it reaches room temperature, about 30–45 minutes.
09 - Transfer the tart to the refrigerator and chill for at least 2 hours, or until fully set.
10 - Top with optional whipped cream, toasted coconut flakes and extra lime zest just before serving; slice with a sharp knife warmed under hot water for clean cuts.
