Key Lime Pie

The crust is the secret with this pie. I altered a traditional recipe and made it more cookie-like. It can be a little difficult to get out of the pie pan, but it's worth the effort.

Combine in bowl:
1 cup graham cracker crumbs
3 tblsp. sugar
1/3 cup butter - melted
1/4 cup finely chopped toasted pecans
1/4 cup toasted coconut

Press into pie plate, Bake for 8 minutes at 350 degrees. Cool. Can be chilled in refridgerator.

Combine in another bowl:
1 can (14 oz.) sweetened condensed milk
4 egg yolks
1/2 cup key lime juice

Mix well and fill pie shell. Cook 15 minutes at 350 degrees. Cool, then refrigerate at least an hour to set. Top with whipped cream, raspberries and toasted coconut to serve. Keep refridgerated.