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    COCONUT CRUSTED KEY LIME PIE


    Source of Recipe


    Recipe courtesy Wayne Harley Brachman

    Recipe Introduction


    Yummy and simple.

    Recipe Link: http://Food Network.com

    List of Ingredients




    3/4 cup flour
    1 tablespoon sugar
    2 1/4 cups unsweetened coconut flakes
    5 tablespoons cold, unsalted butter, cut into pea sized bits
    1 large egg mixed with 1-cup ice water
    2 large egg whites
    1 cup confectionersí sugar
    1 teaspoon vanilla extract
    Key lime filling, recipe follows

    Key Lime filling:
    4 egg yolks
    14 ounces sweetened condensed milk
    2 key limes, zested
    1/2 cup key lime juice

    Recipe



    Lightly coat a 9-inch tart tin plate with nonstick vegetable spray. In a bowl, stir together the flour, sugar, and 1/4 cup of the coconut. With fingers or a pastry blender, work in the butter until the mixture looks like coarse meal. Sprinkle on 2 to 3 tablespoons of the egg water and blend together. Form into a disc and wrap in plastic. Refrigerate for at least 1/2 hour. Roll the dough into a 9 1/2-inch round and fit into the tart tin.
    Mix together the remaining 2 cups coconut, egg whites, confectionersí sugar and vanilla. Lightly press mixture against the sides of the tin. Chill for 30 minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set.
    Key Lime Filling: In a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled.

    Yield: 8 to 10 servings
    Prep Time: 1 hour 45 minutes
    Cook Time: 30 minutes

 

 

 


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