I was invited to a dinner party over the weekend, just as temperatures dropped to the point of needing to bring out my coat and scarves. So how about some tropical pies for dessert? Using a graham cracker crust for both, I made a key lime pie and a coconut cream pie. Using one type of crust for both, I was able to save some time by doubling the original recipe. Both served chilled and with flavors of summer, it was a perfect end to a great meal of food and company!
recipes from Cook’s Illustrated