Blueberry Lime Pie

• 1 classic pie crust (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
• 3 pints fresh blueberries
• 3/4 cup sugar
• 4 1/2 tablespoons quick-cooking tapioca
• 3 limes, juice of
• 3 limes, zest of, finely minced
• 1/2 teaspoon nutmeg
• Topping
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 3 tablespoons unsalted butter, cut into small pieces
• 1/3 cup shredded coconut

1. Preheat oven to 425.
2. Roll out pie dough, put in pan, flute edge, chill for 30 minutes.
3. Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl.
4. Dump into pie shell.
5. Bake 15 minutes, lower heat to 375 and bake 20 minutes.
6. Remove pie from oven.
7. Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs.
8. Add coconut and mix just to incorporate.
9. Spread coconut mixture evenly over the top of the blueberries.
10. Bake an additional 25-35 minutes, until topping is brown and juices are bubbling.
11. Cool.
12. Serve with vanilla ice cream.

classic pie crust, blueberries, sugar, tapioca, nutmeg, topping, allpurpose, sugar, unsalted butter, shredded coconut

Taken from www.food.com/recipe/blueberry-lime-pie-29662 (may not work)