I’ve had this in my recipe files for years. It comes from Caprial Pence, a fabulous Portland chef. I made this for Easter this year because I thought the citrus and coconut sounded Eastery. However, this would be pretty darn good any time of year in my opinion. I love toasted coconut, so I went a little heavy on the garnish. Yum! Oh, by the way, this is another great time to use the Isi whipped cream canister I keep talking about. I’m telling you, it’s a great little tool to have around.
- 1 ⅓ cups flour
- 1/4 cup shortening (chilled)
- 1/4 cup chilled butter, diced
- 1 tsp salt
- 1 tsp sugar
- 5 tbls ice water
- 1 ⅓ cups sugar
- ½ cup melted butter
- 4 large eggs
- ½ teaspoon vanilla
- grated zest and juice of 1 lime
- 1 cup sweetened flaked coconut
- 1 cup whipped cream, as accompaniment
- ½ cup toasted coconut, as garnish
Preheat the oven to 350° Place the flour, shortening, butter, salt and sugar in a food processor and process until the dough resembles a coarse meal. Add the water and mix just until combined. Roll the dough into a ball and wrap tightly with plastic wrap. Let rest 15 minutes. On a well-floured board, roll the dough out into a 10-inch circle. Place the dough in a 9 inch pie plate and flute the edges. Set aside.
Combine the sugar and butter in the bowl of a food processor, and process until thick and creamy. With the machine running, add the eggs, one at a time, through the feed tube and process until smooth. Add the vanilla and the lime zest and juice, and process until the batter is well blended. Sprinkle the coconut over the bottom of the crust. Pour the batter over the coconut. Bake until just set and a knife inserted in the pie comes out clean, 30-35 minutes. Let cool to room temperature or refrigerate for up to 24 hours. Serve room temperature or chilled, topped with whipped cream and toasted coconut.