I went to 3 grocery stores and couldn't find key limes!
Add butter and pulse a few more times.
This recipe was suggested to me by koryshar. It comes from a great blog called Culinary Concoctions by Peabody. The only thing I'd change about it is maybe less butter and sugar in the crust.
Key Lime Pie
1/2 cup key lime juice, fresh if possible (The kind in the bottle tastes perfect too!)
1/4 cup heavy whipping cream
1/3 cup mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated lime or key lime zest, divided (I used the zest of 1 whole lime)
5 egg yolks
whipped cream, for garnish (Beat 1/2 cup heavy cream, 1 Tbsp confectioners sugar, and 1/2 tsp vanilla extract until desired thickness; Do not overbeat or it will turn into butter!)
1 3/4 cups crushed graham cracker crumbs
1/3 cup sweetened coconut flakes
1/3 cup sugar (I'll reduce this to 1/4 cup next time)
1/3 cup pecans
7-8 TBSP melted butter (I only used 5 Tbsp, I think next time I'll reduce it to 4)
In a food processor, blend together graham cracker crumbs, coconut, sugar and pecans. You want to make sure that none of the coconut is visible. Add about 7 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP (Mixture should still be crumbly). Pour contents into a pie pan and press to form a shell. Bake crust for 10 minutes at 400F (I only baked mine for 8 minutes, I'll reduce it to about 6 minutes next time). If you are using mini pie pans, prebaking is not necessary. (After baking my pie crust I let it cool for about 10 minutes before making the filling.)
Whisk sweetened condensed milk with the egg yolks. Whisk in mascarpone cheese. Stir in whipping cream and lime juice. Stir in lime zest. Pour into prepared graham cracker crust and bake at 325° for 15 to 20 minutes. (Filling will still be slightly wobbly; It will firm as it cools.)