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Lime-Coconut Chess Pie

Source of Recipe


Better Homes and Gardens, August 2004






List of Ingredients



• Pastry for Single-Crust Pie (recipe follows)
  
• 1 cup granulated sugar
  
• 1/2 cup packed brown sugar
  
• 2 Tbsp all-purpose flour
  
• 5 eggs
  
• 1/3 cup unsalted butter, melted
  
• 2 tsp finely shredded lime peel
  
• 2 Tbsp lime juice
  
• 1/2 tsp vanilla
  
• 1 cup coconut
  
• 1 cup whipping cream
  






Instructions



1. Preheat oven to 325° F.
   
   
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 inches 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 edge of pie plate. Fold under extra pastry. Crimp edge as desired. 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° 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.
   
   Makes 8 servings.
   
   ..........
   
   PASTRY FOR SINGLE-CRUST PIE
   
   • 1-1/4 cups all-purpose flour
   • 1/4 tsp salt
   • 1/3 cup shortening
   • 4 to 5 Tbsp water
   
   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.