Lime & Coconut Cream Pie

1. 1

   Preheat oven to 350u00b0. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

2. 2

   Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full).

3. 3

   Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold.

4. 4

   In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.

No nutritional information available.

No additional tips available.