Tuesday, October 13, 2015

Coconut Lime Pie

This is one of those pies that's just like, oh my goodness, so good! It's got a bit of a remembrance to a key lime pie, but the chewy, almost nutty coconut taste adds a depth of flavor that you won't believe!

pastry for single pie crust
1 C granulated sugar
1/2 C packed brown sugar
2 T flour
5 eggs
1/3 C butter, melted
2 limes, juiced and zest
1/2 t vanilla
1 C coconut
1 C whipped cream

Roll out the pie dough for a 9" plate and carefully lay the dough in the plate. Trim the excess crust and crimp the edges as desired. Set aside.

Beat the sugars, flour, eggs, and butter in a bowl.

Measure out 2 teaspoons of lime zest and 2 tablespoons of juice. Add this and the vanilla to the mixture and beat well.

Sprinkle 3/4 C of the coconut over the prepared pie dough. 

Pour the filling over the coconut.

Beautiful, isn't it? Just wait.

Bake at 325 degrees F for 35-45 minutes. It will get nice and brown on top but should still jiggled when shook. Cool on a wire rack for 1 hour and then refrigerate for at least 3 hours (I just plan ahead and let it sit overnight).

Before serving, toast the remaining 1/4 C coconut by spreading on a baking sheet. Put in a 350 degree oven for 5-10 minutes, stirring occasionally and checking to make sure it doesn't burn. 

Should look about like this. If it does burn, start over! you don't want burned coconut on top.

Beat the 1 cup of whipped cream with an electric mixer until soft peaks form. Trust me here when I say you don't need sugar in this one. Just the cream.

Spread the cream in the middle of the cooled pie. You could go all the way to the edges if you wanted, but the filling underneath is so pretty. . . .

And finally, sprinkle the toasted coconut over the 

Wha-la! It is done! Serve and enjoy!



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