1 cup - Oreo baking crumbs

1/3 cup - Sweetened coconut shred

1/3 cup - Margarine (melted)

1 - 300 ml can condensed milk

3 - Egg yokes

1 - Large egg

1/2 cup - Key lime juice

1 tsp - Key lime zest

1. Preheat oven to 350° F.
2. Combine baking crumbs, coconut and margarine. Press and shape into pie crust in a 9" pie pan. Bake in the oven for 8 minutes. Allow to cool.
3. Beat egg yokes and egg together. Combine with condensed milk. Whisk in Key lime juice and zest to make the filling.
4. Pour the filling over the baked crust. Bake in the oven again for 20 minutes.
5. Chill in refrigerator before serving.

Note:

Key lime originated in southern Asia and was carried by the Arabs across North Africa into Spain and Portugal. It was brought to the Americas by Spanish and Portuguese explorers in the early part of the sixteenth century where it escaped cultivation and became naturalized in parts of the West Indies, some Caribbean countries, and southern Florida. (www.edis.ifas.ufl.edu/CH092)

Today, Key lime pie is the official dessert of Key West, Florida. Restaurants around the country serve Key Lime Pie in many forms, some true to the original and some truly bizarre variations. Everyone has their favorite restaurant version, and usually their own favorite home version. Key limes are very sour, and Key lime juice can be used to make a perfect custard-like filling for pies. Because of the Keys isolation before the railroad was opened in 1912, fresh milk was hard to come by. So Gail Borden's invention of sweetened condensed (canned) milk in 1859 came in handy. It also meant that you could make a custard pie without the necessity of cooking it. The Key lime juice by itself was enough to curdle the condensed milk and egg yolks. No one knows who made the first one. They were probably made with pie crusts at first, but soon the Graham cracker crust became the standard. (http://www.foodreference.com/html/artkeylimepie.html)