Coconut and Lime Pie
- 4 ounces sugar
- 8 ounces flour
- 4 ounces butter, salted, cubed, chilled
- 4 ounces cold water
- 8 ounces dried beans
- 30 ounces milk
- 1 vanilla pod
- 6 eggs, separated
- 6 ounces sugar
- 3 ounces flour
- 1 coconut, cut in 1/2 to yield 4 ounces coconut milk and 4 ounces coconut flesh, grated
- 3 limes, juiced
- Pinch salt
- 1 -ounce dried coconut
- For Pastry: Sift sugar and flour into bowl and cut in chilled butter.
- Blend in cold water until it forms a ball and set aside to rest.
- Preheat oven to 350 degrees F. Roll out rested pastry to 1/8-inch thick, 3 inches wider than diameter of pie shell.
- Fit dough inside pie shell and trim edges.
- Place circle of waxed paper over base of pastry, cover with dried beans and bake for 40 minutes.
- Remove paper and beans and bake 5 more minutes.
- Remove from oven and cool.
- Scald milk with vanilla bean.
- Meanwhile, in large bowl, combine egg yolks and 1/2 of the sugar and beat well.
- Slowly stir in flour.
- Gradually add hot milk and rinse out milk pan.
- Return contents of bowl to clean pan and cook on medium heat about 3 minutes.
- Add coconut milk.
- Remove pan from heat and sieve mixture into another clean pan.
- Cook on low heat, adding coconut meat and lime juice.
- Cook another 3 minutes and let cool.
- Pour coconut mixture into prebaked pastry shell.
- Beat egg whites with salt and a drop of water until stiff.
- Whip remaining sugar into egg whites and put this meringue mixture on top of filling.
- Sprinkle with dried coconut and bake for 15 minutes.
- Chill before serving.
sugar, flour, butter, cold water, beans, milk, vanilla pod, eggs, sugar, flour, coconut, salt, coconut
Taken from www.foodnetwork.com/recipes/coconut-and-lime-pie-recipe.html (may not work)