Preparation

• Make or buy your crust. Our you can just buy a pre-made one at the store. Just make sure you get one of the extra large ones. They should say they hold '2 extra servings' on the label.
• In a saucepan, heat the condensed coconut milk and 1 cup of the lime juice to a simmer. The coconut milk should go from being nice and thick to being runny and thin.
• Whisk the remaining lime juice with the cornstarch in a small mixing bowl. Set aside for later.
• In a large bowl, whisk the egg yolks and salt until smooth. Then, ladle ½ cup of the warm liquid into the eggs, whisking continuously to prevent curdling or scrambling of the eggs. Do this two times, and then transfer the mixture back to the saucepan, whisking until smooth.
• Add the cornstarch mixture to the pot with the egg yolks and continue whisking until the sauce has thickened and the mixture reaches 160˚F.
• Pour the filling into your prepared pie crust and allow it to chill on the counter and come to room temperature for about 1 hour, then transfer to the refrigerator for at least 6 hours.
• If you choose to freeze, you will want to remove your pie from the freezer for about 20 minutes before attempting to slice and serve it.