Key Lime Pie with a Coconut Crust

 

key lime pie1

It is the time of year that reminds me of Florida.  And nothing reminds me of Florida more than the Key Lime Pie at Chuck and Harold’s in Palm Beach.  The tangy lime custard matches up heavenly with the sweet and smooth whipped cream.  But the crust I have come to prefer is a coconut crust, instead of the traditional graham cracker crust. Just place 8 ounces of flaked coconut in a food processor with 2 teaspoons of water and process into very small pieces.  Pack the coconut into a heavily buttered disposable pie tin and place on a sheet pan.  Bake pie shell at 350 degrees for about 20 minutes, or until nicely browned.  Let cool and fill with lime custard.  Thoroughly chill the custard and top with whipped cream.  Bon Appetit, Johnny


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