Against convention: coconut oil, cinnamon, lemon, and icing sugar have made their way into this one...
Crust
1 1/2 cups of graham cracker crumbs
4 tablespoons unsalted butter, melted and cooled
4 tablespoons virgin coconut oil, melted and cooled
1 tablespoon sugar
1/2 teaspoon sea salt salt
1/2 teaspoon ground cinnamon
Filling
4 large egg yolks
1 14-ounce can sweetened condensed milk
Zest of 2 1/2 limes
3 tablespoons key lime juice
1 tablespoon fresh lemon juice
Pinch of sea salt
Top Layer
1 cup cold heavy cream
1/4 cup icing sugar
1/2 insides of a vanilla bean
Thin lime wedges
Combine the ingredients of the crust in a bowl and mix well using your hands (ew gross I know). Press again with your hands onto the base and sides of a 9 inch circular pie pan and stick in the oven for 10-12 minutes or until the crust starts to brown and harden at 325˚C.
Combine the ingredients of the filling in a bowl and whisk on medium speed in an electric mixer for 5 minutes. Pour into cooled (make sure it is cool) pie crust and put back in the oven for 12-15 minutes or until the filling bounces back.
Once this part has cooled, whip the cream, adding in the sugar and vanilla once soft peaks begin to form, and place on top of the pie, creating peaks and troughs (for effect ;) Decorate with lime wedges or zest.
The best part about this pie is to enjoy it frozen, but it tastes amazing at room temperature as well.