To make one small pie (4-6 thick servings in a 9x5 pan - can be 9x9 if you want a thinner tart or more servings!):
Graham Cracker-ish crust
8 small, square, crunchy cracker/cookies of your choice
(I used gerblé here, petit beurres are perfect, sesame cookies are wonderful...)
125-150 g melted butter, give or take
2-3 tbsp coconut flakes
a few tbsp sugar, to taste
Preheat oven to 185ºC/350ºF.
Crush up the crackers, stir together with the coconut flakes and sugar, and pour in the melted butter.
This should give you a sandy consistency, and you may need more or less butter depending on how absorbant your cookies are and how finely they are mashed.
In the end, when you squeeze a fist of the crust in your hand, it should hold together.
Line a small baking dish or pie dish of your choice with tin foil, or if its shallow enough for easy removal, or just spring pan, butter it.
Press the crust firmly into the bottom and bake until lightly browned. Should be about 15-20 minutes.
Let cool completely.
Blend well with beater, immersion blender, or rather violently with a whisk the following:
1 can sweetened condensed milk
an equal amount heavy cream
the zest and juice of 2-3 limes
(the amount of this is flexible, depending on how thick you want the ratio of crust to filling, so just get a can about the size of your fist, a bit bigger, and go from there)
When it is well fluffed, pour it into the cooled crust and sprinkle with toasted coconut and zest for presentation (optional).
Refrigerate for at least 3 hours before serving. The blending of the filling makes it oddly firm (think, whipped cream, but more firm) and after being chilled, it holds its form surprisingly well!
Even better the next day.