Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Lime Coconut Chess Pie




Source of Recipe


Cat






List of Ingredients



• 1 cup granulated sugar
  
• 1/2 cup packed brown sugar
  
• 2 tablespoons all-purpose flour
  
• 5 eggs
  
• 1/3 cup unsalted butter, melted
  
• 2 teaspoons finely shredded lime peel
  
• 2 tablespoons lime juice
  
• 1/2 teaspoon vanilla
  
• 1 cup coconut
  
• 1 cup whipping cream
  
• Pastry For Single Crust Pie:
  
• 1 1/4 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• 1/3 cup shortening
  
• 4 to 5 tablespoons water
  






Instructions



1. Preheat oven to 325 degrees.
   
2. Prepare pastry as directed. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inchs in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 inch pie plate. Ease pastry into the pie plate without stretching it. Trim pastry to 1/2 inch beyond the edge of pie plate. Fold under extra pastry. Crimp edge as directed. Do not prick pastry; set aside.
   
3. In a large mixing bowl, combine granulated sugar, brown sugar and flour. Using an electric mixer, beat in eggs, one at a time, until combined. Beat in butter, lime peel, lime juice and vanilla until combined.
   
4. Sprinkle 3/4 cup of the coconut over the bottom of the pie crust. Pour filling over coconut in crust. Bake for 45 minutes or until top appears set when lightly shaken. Cool pie on wire rack for 1 hour. Chill in the refrigerator for 3 to 6 hours.
   
5. Meanwhile, toast the remaining 1/4 cup coconut in a shallow baking pan in a 350 degree oven for 5 to 10 minutes or until light golden brown. Watch carefully and stir once or twice so coconut doesn't burn. Just before serving, in a chilled mixing bowl, beat whipping cream with an electric mixer on medium speed until soft peaks form. Spread whipped cream over center of chilled pie and sprinkle with toasted coconut.
   
6. Pastry For Single Crust Pie: In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until the flour mixture is moistened (4 to 5 tablespoons total water). Form dough into a ball.
   
7. Yield: 8 servings