Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to JOANNE JAMES      

Recipe Categories:


    Source of Recipe

    Recipe courtesy Wayne Harley Brachman

    Recipe Introduction

    Yummy and simple.

    Recipe Link: http://Food

    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


    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




previous page | recipe circus home page | member pages
mimi's cyber kitchen |