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1 cup sweetened coconut flakes

1 sleeve Biscoff cookies

¼ C sugar

1¼ C fresh squeezed lime juice (about 8 limes) + zest of 2 limes

2 cans sweetened condensed milk

5 egg yolks

½ tsp kosher salt

1 stick unsalted butter, melted

2 Tbsp powdered sugar

1 C heavy whipping cream (the kind with stabilizers, i.e. carageenan or xanthan gum)

2 Tbsp sour cream

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FIRST, START THE CRUST:

1. Preheat the oven to 350°F.

2. Add the coconut flakes to a nonstick sauté pan over low/medium-low heat. Slowly toast the coconut, tossing frequently, until some of it takes on a little light brownness. Don’t go further than that, or you’ll risk burning it in the oven. If you lose track and end up taking it all the way to crispy-brown, don’t fret. Just don’t add it to the crust. Use it as a topping. Or eat it as a snack.

3. Using a food processor, pulse the Biscoff into a fine flour. Combine in a mixing bowl with the sugar.

WHILE THE COCONUT IS TOASTING:

1. Juice and zest the limes, if you haven’t already.

2. Add the condensed milk and egg yolks to a clean food processor bowl. Get it spinning, then add the lime juice and zest. Also the salt. Spin until fully smooth. Reserve in the fridge.

OKAY, BACK TO THE CRUST.

1. After ten or fifteen minutes over low heat, the coconut should be lightly toasted, i.e., some pieces will be lightly browned but it should still be mostly white. Add to the bowl with the powderized cookies, then drizzle in the melted butter. Use a spoon (or your hands) to mix well. The texture should be like wet sand—it should stick together when squeezed.

2. Line a 9-inch pie pan—ideally a stoneware one, not a shallow aluminum one—with parchment. Use a spritz of water under the parchment to help it adhere to the pan. 

3. Add the pie crust mixture to the pan, a little at a time. Start packing it down to form a ¼-inch layer along the bottom and up the sides. This is fussy work. The coconut makes it more difficult. Nothing to say here, except take your time and do your best to pack it evenly and firmly. Don’t let it get piled up in the corners. You want to be able to slice this pie without the crust crumbling, and the only way to make it happen is by being a crazy person about this.

4. Bake for 8–14 minutes, depending on your oven. It’s done when the coconut flakes are the same toasty brown as the cookies, and the crust starts to ripple and bubble a bit. Pay attention—it can go from perfect to burnt quickly. 

LET THE CRUST COOL FOR 10–20 MINUTES, THEN:

1. Fill the crust to the top with the filling. Smooth it out with a spatula, then bake at 350°F for 18–24 minutes. Again, pay attention here. Don’t open and close the oven door too much, but start checking around 18 minutes. The center of the pie should still jiggle slightly. If the very edges of the filling start to develop a couple light-brown spots, that’s okay, but try not to let it go any further than that. If you must, grease a finger and lightly touch the center to check for firmness. Remember that it will continue to set as it cools.

2. Cool to room temperature, then leave in the fridge until completely chilled.

ONCE THE PIE IS CHILLED AND YOU’RE READY TO SERVE:

1. Whip the powdered sugar, heavy whipping cream, and sour cream to soft peaks. Top the pie with whipped cream and serve.

2. Carefully lift the whole pie out of the pan, then remove the parchment. Top the pie with whipped cream and spread artfully with an offset spatula. 

3. Slice with confidence and serve.