Key Lime Pie With Coconut Crust

• Crust:
• 2/3 cup sweetened flaked coconut
• 3/4 cup flour
• 7 Tablespoons cold unsalted butter, cut into bits
• 1/3 cup confectioners sugar
• 1/4 teaspoon salt
• Filling:
• 2 - 14oz. cans sweetened condensed milk
• 5 large egg yolks
• 2/3 cup plus 1 Tablespoon key lime juice
• 2 teaspoons key lime zest

1. Preheat oven to 350* & Prepare Crust:
2. Spread coconut in a pie plate in an even layer and toast, stirring occassionally, until golden. 10-12 minutes. Cool to room temperature (about 10 minutes).
3. Pulse together flour, confectioners sugar and salt in food processor. Add coconut, butter and 1 Tablespoon (may need 2 T.) cold water. Process until dough just begins to form a ball. Press dough onto bottom and up the sides of a 10" tart pan, freeze until firm, about 10 minutes. Place parchment paper over crust & fill with pie weights. Place on a baking sheet and bake until golden about 20-25 minutes, cool completely on a rack.
4. Prepare Filling:
5. In a large mixing bowl whisk together well the milk and egg yolks, Whisk in lime juice and zest. Add filling to cooled crust, transfer to a baking sheet and
6. bake in the center of the oven for 20-25 minutes, until just set but not firm. Remove to a wire rack to cool to room temperature and then refrigerate 4 hours or overnight.
7. Serve with lightly sweetened whipped cream.

crust, coconut, flour, cold unsalted butter, confectioners sugar, salt, filling, condensed milk, egg yolks, lime juice, lime zest

Taken from www.epicurious.com/recipes/member/views/key-lime-pie-with-coconut-crust-52101801 (may not work)