Bright citrus and tropical coconut combine for the best way to welcome spring or celebrate #PiDay! March is a great month to transition to lighter recipes with minimal prep, so you can start to enjoy longer days outside! With a ready-made crust, you just whisk eggs and sweetened condensed milk to create a simple custard mixture. The coconut variety of sweetened condensed milk adds to the flavor of the pie, but you can substitute a traditional sweetened condensed milk with a teaspoon of coconut extract. The fresh juice and zests kick up the flavor on this quick and impressive dessert.

Serves 6-8
Total time: 45 minutes
Vegetarian

Ingredients

• 1 prepared graham cracker pie crust
• 4 egg yolks
• 14 ounces sweetened coconut condensed milk
• 1/3 cup lime juice
• 1/3 cup tangerine juice
• 1 teaspoon tangerine zest
• 1 teaspoon lime zest
• Whipped cream
• Toasted coconut

 Directions

1. Preheat oven to 350° F. Whisk together egg yolks, sweetened condensed milk, juices, and zest until incorporated.
2. Pour mixture gently into prepared crust and place on a baking sheet.
3. Bake pie for 22 minutes or until just set. Allow pie to cool completely before serving.
4. Serve with whipped cream and toasted coconut.