1 stick butter, melted
1 ½ C graham cracker crumbs
½ C shredded coconut
¼ C sugar plus 1 T
6 egg yolks
Zest from 1 large lime, or 2 small
¾ C fresh squeezed lime juice
1 ½ cans sweetened condensed milk
Spray a 10-inch tart pan with baking spray. In a bowl, combine graham cracker crumbs, coconut and sugar. Add melted butter and mix. Stir well and press crumbs into the tart pan. Spread evenly. Press crumbs up onto the sides. Using a measuring cup, press the crumb mix into the pan. Note pictures. Bake the shell in a preheated 300 degree oven for 10 minutes. Rotate and bake for another 6-8 minutes or until nicely browned. Careful not to burn. Remove from oven and cool.
In the bowl of a stand mixer, add the yolks and beat on a high speed using the whisk attachment. Once yolks are very smooth and slightly volumized, add zest. Continue to mix to evenly distribute the zest. You will have to remove the whisk once or twice and tap it on the side of the bowl to release the zest. Add lime juice. Slowly blend in. As lime juice incorporates, increase the speed to achieve a smooth mix. Add condensed milk and blend until smooth. Pour batter into prepared crust and return to the preheated 300 degree oven. Bake for 12 minutes, rotate and bake for another 12 minutes. Pie will be set. No middle jiggle! Remove from oven and allow cooling at room temperature. Once thoroughly cooled, place in a storage container and refrigerate until completely chilled. Overnight is best. Definitely can be a day ahead dessert. Cut tart into 10 regular-sized pieces or 8 large. Serve with a dollop of whipped cream and fresh raspberries.