10 inch Dutch oven
24 coals 10 on the bottom 14 on top.

Crust:
1 ½ Cups graham cracker crumbs
¼ Cup crushed macadamia nuts (we use Island princess Macadamia Nuts)
¼ Cup shredded coconut
½ Cup sugar
½ Cup Melted Butter

Combine the above and pat it into the bottom and half way up the sides of a 10in Dutch oven that has been sprayed and lined with parchment paper. Place in cooler. *For a crispy crust, don’t put it in the cooler, just start baking it for 10-12 min, before the filling is added.

Filling:
6 egg yolks
1 Cup lime juice (key lime preferred)
2 14oz can of sweetened condensed milk

Combine the above ingredients and whip till smooth. Place in the chilled pie shell and the cook over coals for 30 - 45 min or till set. Chill in ice bath and then cooler till ready to top and serve.

Topping:
Cool-whip whipped topping
Fresh Raspberries
Toasted coconut and chopped Island Princess Macadamia Nuts

**NOTE: If you don’t want to bake this in a Dutch oven, use a 10 inch spring form pan, and bake at 350 degrees in your home oven.**