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1
Preheat the oven to 350 degrees F.
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2
For the crust: Combine the graham crumbs, butter, honey, and brown sugar in a bowl.
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3
Do not over mix as it will make the crust tough.
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4
Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish.
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5
Bake for 8 to 10 minutes.
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6
Remove from the oven, place on a cooling rack, and let rest.
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7
For the filling: Combine the cold whipping cream, confectioners' sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form.
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8
Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well.
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9
(Place the balance of the whipped cream mixture in the fridge to keep it stiff.)
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10
Once well incorporated, slowly add the Key lime juice in intervals, do not add all at once.
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The juice will have a chemical reaction with the cream, causing it to thicken.
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12
Do not over mix as it will break down the mixture, causing it to become runny.
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13
The mixture will begin to thicken (you want it thick).
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14
Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly towards the edges with a pastry knife or the spoon.
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15
Place into the fridge for 2 hours to completely set up.
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16
Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie.
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17
Sprinkle coconut chips on top of the whipped cream border.
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18
Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy!
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
