Lime & Coconut Cream Pie

• Pastry for single-crust pie (9 inches)
• 3 medium limes
• 2 cups sweetened shredded coconut, divided
• 1 can (13.66 ounces) coconut milk
• 4 large eggs
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon coconut extract, optional
• 1 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• Toasted sweetened shredded coconut

1. Preheat oven to 350u0b0. 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. 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. 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. 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.

pastry, limes, coconut, coconut milk, eggs, sugar, allpurpose, salt, coconut, heavy whipping cream, sugar, coconut

Taken from www.tasteofhome.com/recipes/lime-coconut-cream-pie/ (may not work)