- 2 cups finely crushed graham crackers
- ¼ cup granulated brown sugar
- 1/2 cup sweetened coconut flakes
- ½ tsp coarse Kosher or sea sea salt
- 3/4 cup unsalted butter, melted
- 14 oz sweetened condensed milk
- 6 egg yolks
- ½ cup sour cream
- 1 small lemon, zested and juiced
- 1 small lime, zested and juiced
- 2 navel oranges zested and juiced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 325F. Lightly spray a 9-inch deep dish pie pan with non-stick spray.
- In a bowl, combine the crushed graham crackers, sugar, coconut and salt. Drizzle with the melted butter and toss with a fork until moistened and crumbly.
- Press the crumbs firmly and evenly against the bottom and up the sides of your pie pan with a metal measuring cup or something else with straight sides
- Bake the crust for 10 minutes, then set aside to cool for 5 minutes while you make the filling.
- In a large bowl, whisk together the sweetened condensed milk, egg yolks and sour cream until smooth.
- Use a microplane zester to zest the lemon and lime, and whisk the zest into the sour cream mixture.
- Juice the lemon and lime, measuring the juice into a liquid measuring cup. You'll probably get a couple tablespoons of juice from each. Now juice the two oranges, adding their juice to the measuring cup. Altogether, you need 1 cup of citrus juice. Add 1 cup of juice to the mixing bowl, and whisk until smooth.
- Slowly pour the filling into the crust.
- Bake the pie on the center oven rack for about 25- 30 minutes. The pie should be mostly set, although the center will still be slightly wobbly. I like to shut off the oven and leave the pie for about 8 more minutes at this point.
- Let the pie cool at room temperature for 1 hour, then refrigerate until completely cooled and set, about 3 hours, or overnight.
- Whip cream on medium speed with an electric mixer until soft peaks form.
- Add the vanilla and powdered sugar, and whip until the cream is thick enough to hold its shape.
- Decorate the finished pie with fresh citrus slices and whipped cream — using a pastry tip in a plastic pastry bag if you have one on hand, to ensure the whipped cream is decorative.