Ingredients
Crust:
2/3 cup sweetened flaked coconut
3/4 cup flour
7 Tablespoons cold unsalted butter, cut into bits
1/3 cup confectioners sugar
1/4 teaspoon salt
Filling:
2 - 14oz. cans sweetened condensed milk
5 large egg yolks
2/3 cup plus 1 Tablespoon key lime juice
2 teaspoons key lime zest
Preparation
Preheat oven to 350* & Prepare Crust: Spread coconut in a pie plate in an even layer and toast, stirring occassionally, until golden. 10-12 minutes. Cool to room temperature (about 10 minutes). Pulse together flour, confectioners sugar and salt in food processor. Add coconut, butter and 1 Tablespoon (may need 2 T.) cold water. Process until dough just begins to form a ball. Press dough onto bottom and up the sides of a 10" tart pan, freeze until firm, about 10 minutes. Place parchment paper over crust & fill with pie weights. Place on a baking sheet and bake until golden about 20-25 minutes, cool completely on a rack. Prepare Filling: In a large mixing bowl whisk together well the milk and egg yolks, Whisk in lime juice and zest. Add filling to cooled crust, transfer to a baking sheet and bake in the center of the oven for 20-25 minutes, until just set but not firm. Remove to a wire rack to cool to room temperature and then refrigerate 4 hours or overnight. Serve with lightly sweetened whipped cream.
