Before You Get Started

Allow the cookie dough to sit at room temperature for 30 minutes before mixing.

Steps

• Step 1

  Spray a 13-by-9-inch rimmed sheet pan with cooking spray. Line the bottom with parchment paper, then spray the paper. 

• Step 2

  Make the crust: In a large bowl, combine the shredded coconut, all-purpose flour, and salt. Add the cookie dough and mix with your hands until well-combined. Divide the dough into 10 equal portions and roll each portion into a ball. Place each dough ball onto the prepared baking sheet in 5 rows of two.  Use the palm of your hand to flatten each ball, then press the dough using your fingertips to spread it completely over the bottom of the baking sheet and up the sides to the top of the rim. If the dough is sticky, spray a bit of cooking spray on your hands before pressing. Use the back of a small measuring cup or glass to press the dough down and into the corners of the pan if needed. 

  Ingredients

  • As Needed nonstick cooking spray

  • 1/3 Cup unsweetened shredded coconut

  • 3 Tablespoon all-purpose flour

  • 3/4 Teaspoon kosher salt

  • 1 Whole 16.5-oz tube refrigerated sugar cookie dough

• Step 3

  Using the tines of a fork, prick the bottom of the dough all over, about 30 times. Refrigerate the dough until firm, at least 30 minutes and up to overnight.  

• Step 4

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. 

  00:15

  350 ˚F / 177 ˚C

• Step 5

  Place the chilled crust on the grill grates and bake until the dough is lightly puffed, about 10 minutes. Leave the grill on and transfer the crust to a heatproof surface.  

  00:10

  350 ˚F / 177 ˚C

• Step 6

  Use a flat metal spatula to press the bottom and sides of the crust flat. If any holes or cracks appear, patch them with dough from another part of the crust—it’s very forgiving while still soft. Return the crust to the grill and bake for 10 minutes. Remove the baking sheet, press down the bottom and sides again, then return to the grill. Continue baking until the crust is lightly browned around the edges and the bottom is matte and set, about 5 minutes more. The edges should be slightly crisp, but the bottom will remain soft. 

  00:15

  350 ˚F / 177 ˚C

• Step 7

  Remove the baked cookie crust from the grill and reduce the grill temperature to 300°F. Press the bottom of the crust flat once more. Set the crust aside to cool. 

  300 ˚F / 149 ˚C

• Step 8

  In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until the mixture turns pale yellow and becomes fluffy, about 5 minutes. Switch to the whisk attachment and gradually add the cream cheese, one piece at a time, whisking until smooth after each addition. Add the condensed milk, whisking until fully incorporated. Finally, add the key lime juice and gently fold with a rubber spatula until the mixture is smooth and well combined.  

  Ingredients

  • 6 Large egg yolks

  • 1/2 Cup granulated sugar

  • 4 Ounce cream cheese, cut into 4 large cubes, at room temperature

  • 1 Can (14 oz) sweetened condensed milk

  • 3/4 Cup key lime juice (from about 18 limes)

• Step 9

  Pour the key lime filling into the cookie crust and spread it evenly. Return to the grill and bake until the filling is slightly puffed and set around the edges, about 40 minutes, rotating halfway through. The center should have a slight wobble. The pie will continue to set as it cools.  

  00:40

  300 ˚F / 149 ˚C

• Step 10

  Leaving the pie on the gill, turn off the grill and allow it to cool slowly in the grill for 1 hour. Transfer the pie to the refrigerator to cool completely, at least 4 hours and up to overnight. 

• Step 11

  Slice the chilled pie into 12 (3-inch) squares while still in the baking sheet, wiping the knife blade clean as necessary between slicing. Serve each slice topped with a dollop of whipped cream and a sprinkling of lime zest, if desired.  

  Ingredients

  • As Needed whipped cream

  • As Needed key lime zest, freshly grated