The pucker-inducing, sweet-tart flavor of traditional key lime pie is mellowed with fragrant, exotic coconut for a new twist on a classic dessert. The cookie crust gets a flavor boost from Toasted Coconut and Warm Cinnamon Graham Flavors. Everything is covered in a billowy cloud of coconut-scented meringue, and just barely broiled to tie back to the toasty cinnamon graham in the crust.
For crust, combine cookie crumbs and sugar in medium bowl. Stir in melted butter, Toasted Coconut and Warm Cinnamon Graham Flavors until well-combined. Press into 9 in. pie pan.
Bake crust 8-10 minutes or until lightly browned. If crust bubbles up, gently press back into place with spoon. Cool completely in pan on cooling grid. Reduce oven temperature to 325°F.
For filling, whisk together sweetened condensed milk, key lime juice, egg yolks and Toasted Coconut Flavor in medium bowl. Pour into cooled crust. Bake 19-21 minutes or until filling is mostly set. Cool in pan on cooling grid, then chill completely.
For topping, preheat broiler. In large bowl, whip Meringue Powder, water, 1/4 cup sugar, and Toasted Coconut Flavor with electric mixer on high speed 4 minutes. Gradually add remaining sugar and continue whipping at high speed 3-4 minutes or until meringue is stiff but not dry. Spread topping onto pie. Broil 30-45 seconds, or until meringue is lightly toasted.