½ cup all-purpose flour
½ cup (about 3 sleeves) graham crackers, crushed
½ cup rolled oats
4 tablespoons butter, chilled
Key Lime Filling:
1 can (14 oz.) sweetened condensed milk
½ cup fresh lime juice
Zest of 1 lime
2 cups whipping cream
1 teaspoon sugar
Shredded coconut for garnish
Heat oven to 350 degrees F.
In a medium bowl, combine all ingredients for the crust. Mix with a fork or pastry blender. Press to the bottom of a greased 9-inch square baking dish.
Bake for 15 minutes or until lightly golden. Transfer to a wire rack and let cool completely.
In a medium bowl, mix condensed milk, lime juice and zest; set aside.
In the bowl of your stand mixer with whisk attachment, beat 2 cups whipping cream on high speed with a teaspoon of sugar until stiff.
Fold the whipped cream into the lime mixture. Pour over crust, and sprinkle with shredded coconut if desired. Cover and refrigerate for at least 2 hours before serving.
NOTE: To make this recipe completely no-bake, mix 1½ cups crushed graham crackers, a tablespoons of sugar with 4-5 tablespoons melted butter. Press to the bottom of your pie dish and proceed with the rest of the recipe as directed.