Ingredients

  • 1 9" pie crust, unbaked
  • 1 ⅓ cups sugar
  • ½ cup melted butter
  • 4 eggs
  • ½ teaspoon vanilla
  • grated zest and juice of 1 lime
  • 1 cup sweetened flaked coconut
  • 1 cup whipping cream
  • ½ cup toasted coconut

Directions

Preheat the oven to 350°
Put the pie crust in a nine-inch pie plate and flute it.
Combine the sugar and butter in the bowl of a food processor, and process until thick and creamy. With the machine running, add the eggs, one at a time, through the feed tube and process until smooth. Add the vanilla and the lime zest and juice, and process until the batter is well blended. Sprinkle the coconut over the bottom of the crust. Pour the batter over the coconut. Bake until just set and a knife inserted in the pie comes out clean, 25 to 30 minutes (maybe longer). Let cool for about 10 minutes before serving, or refrigerate for up to 24 hours.
Serve warm or chilled, topped with whipped cream and toasted coconut.

Source

Caprial Pence

Servings/Yield

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