Pomegranate-Glazed Coconut Key Lime Pie

Directions

1. Preheat oven to 350º

2. Using a rolling pin, smash the crackers in a resealable bag until most pieces are smaller than a dime, but not powdered or use a food processor fitted with a blade, pulse until fine enough to press into pan.

3. Pour crumbs into a mixing bowl and add olive oil followed by sugar. Mix well to combine breaking up any larger pieces of cracker. Press firmly into the bottom and sides of a 9-inch pie pan and bake until golden brown, 8-10 minutes. Leave the oven on.

4. While the crust is baking, in a large mixing bowl, beat the condensed milk with egg yolks, balsamic, lime juice, and lime zest until completely combined and frothy.

5. Pour the mixture into the pie crust and return to the oven until just set, about 15 minutes. The middle will still jiggle slightly, and the top will be just golden. Remove from oven and allow to cool.

6. In a small saucepan, whisk the pomegranate juice with the cornstarch until cornstarch is completely lump free. Place over medium heat and bring just to a boil, stirring constantly. The juice will turn milky and then deep red. Remove from heat and cool before pouring over pie. Shake slightly, allowing the glaze to level out and let any air bubbles come to the surface. Refrigerate to allow the glaze to cool and set before serving.

7. Serve with a dollop of whipped cream or ice cream with some pomegranate arils for garnish. Enjoy!