This is a pie I entered into a Taste of Home recipe contest once that was featured in one of their cookbooks!
|photo from Taste of Home|
1 9-inch pie pastry
3 medium limes
2 cups, plus 2 tablespoons sweetened flaked coconut, divided
1 can (13.66 ounces) coconut milk
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon coconut extract, optional
1 cup heavy whipping cream
1 tablespoon powdered sugar
Zest and juice the limes then add both the zest and juice to a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add an additional 1 cup coconut; cover and pulse just until combined. Pour mixture into pie pastry.
Bake at 350 degrees 50-55 minutes or until a knife inserted near the center comes out clean. Cool to room temperature then refrigerate until set.
In a small bowl, beat cream until it begins to thicken. Add powdered sugar; beat until soft peaks form. Spread over pie. Sprinkle with remaining 2 tablespoons coconut before serving (toast coconut if desired).
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