- 4 t. grated lime zest
- 4 large egg yolks
- 1 (14 oz.) can sweetened condensed milk
- ½ c. lime juice from 3 to 4 limes
- 8 Effie’s Cocoa Biscuits processed to fine crumbs
- 4 T. unsalted butter, melted
- ¾ c. heavy cream
- ¼ c. confectioners’ sugar
- ¼ c. toasted coconut (optional)
- ½ lime, thinly sliced, dipped in sugar (optional)
For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Toss Cocoa Biscuit crumbs with melted butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 12-15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours.
For the Whipped Cream: Up to 2 hours before serving, whip heavy cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 T at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional coconut and sugared lime slices.