Ingredients
Pastry for single-crust pie (9 inches)3 medium limes2 cups sweetened shredded coconut, divided1 can (13.66 ounces) coconut milk4 large eggs1 cup sugar1/4 cup all-purpose flour1/4 teaspoon salt1/2 teaspoon coconut extract, optional1 cup heavy whipping cream1 tablespoon confectioners’ sugarToasted sweetened shredded coconut
Preparation
Preheat oven to 350°. 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.
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).
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.
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.
