Ingredients
3 large egg whites18 whole graham crackers, crushed (about 2-1/2 cups)1/2 cup packed brown sugar1/2 cup unsalted cashews, finely chopped 3/4 cup butter, melted2 cans (14 ounces each) sweetened condensed milk3/4 cup Key lime juice6 large egg yolks1/4 cup sugarTOPPINGS:1 can (13.66 ounces) coconut milk 1 cup heavy whipping cream 1/2 cup confectioners’ sugar 1/2 cup seedless raspberry jamOptional: Fresh raspberries and toasted flaked coconut
Preparation
Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°.
In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan.
In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust.
Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold.
Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners’ sugar to bowl; beat until stiff peaks form.
Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.
