"Put The Lime In The Coconu" Custard Pie 

Ingredients

Crust

  • 1 1/2 cups flour
  • 1/2 cup + 1 TBSP shortening
  • 1 tsp salt
  • 4 tbsp water with 1 tsp vinegar

Filling

  • 1 14oz can condensed milk
  • 9oz cream of coconut
  • 1 cup heavy cream
  • 1 Tsp coconut extract
  • 1/2 tsp vanilla extract
  • 4 large eggs beaten

Topping

  • 4 oz Lime curd
  • 1/2 cups shredded/flake coconut - sweetened

Temperature: 425 ° F

Instructions

2010 Custard Category

CRUST:
Mix flour and salt, cut shortening into flour mixture then add water/vinegar mixture. Form into one disk and refrigerate.
Roll out into 9 in pie pan. Prebake crust at 425 for 20 minutes.

FILLING:
Blend eggs with rest of ingredients and pour into prebaked crust. Bake at 300 degrees on bottom 3rd rack for about 1 hour

Let cool completely, spread lime curd over top and sprinkle toasted coconut over top. Chill in fridge for 2 hours.
Serves 8-10