Ingredients Weight Measure
Sweetened condensed milk 2-15 1/5 oz. cans
Egg yolks 8 ea.
Key lime juice, fresh 6 oz.
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Coconut, shredded, divided in half 8 oz.
Graham cracker pie shells, 9" 2 ea.
Heavy whipping cream 8 oz.
Confectioners' sugar 3 Tbsp.
Key lime, sliced thinly into 16 1/2 slices 1 ea.
Coconut, shredded 4 oz.


  1. Preheat oven to 350°F.
  2. In a stainless steel bowl, whip condensed milk and egg yolks until combined. Continue whipping while slowly adding Key lime juice and TABASCO® Chipotle Pepper Sauce, until smooth and incorporated.
  3. Take divided coconut and put in the bottom of each pie shell. Divide filling mixture evenly and carefully into each pie shell.
  4. Bake at 350°F for about 15 minutes, until firm. Cool on rack for 30 minutes and cool completely in refrigerator for 2-3 hours.
  5. For topping, combine whipping cream and confectioners' sugar and whip until stiff. Place a dollup on top of each slice and garnish with lime slice half and coconut.

Yield: 16 servings