I am in love with this lime coconut pie recipe. thank you so much, Barbara, for sharing it with us. if you haven’t checked out the Bless us O Lord food blog you really should.

Check out what my pal Barbara from the Bless Us O Lord food blog had to say about this recipe:

Last Sunday the weather had taken a turn for the better, the sun was shining, and I was in the mood for something tropical. I don’t know why, but lime and coconut seemed to be the flavors I wanted, so I created my own take on the very tasty chess pie. I have made chocolate chess pie and lemon chess pie and it was not a far stretch to get lime and coconut. It was very tasty — tangy and rich. And the texture with the coconut was gooey with a crunch. Yum.

I love the flavors in this pie and yes, they are very rich and robust, just as Barbara describes.

Ingredients

1 9-inch Pillsbury pie crust
2 c. Domino sugar
2 T. cornmeal
1 T. Gold Medal all-purpose flour
1/4 t. Morton salt
1/2 c. Kerrygold butter, melted and cooled
2 T. milk
3 T. lime juice
zest from one lime
1/2 t. McCormick vanilla extract
4 large eggs, lightly beaten
1 c. coconut, toasted in the oven or in a pan

Instructions

Preheat oven to 425°.

Place crimped and pricked pie shell in oven and bake for about 7 minutes. Cool.

Decrease oven temperature to 350 degrees.

Stir together sugar and remaining ingredients — except eggs and coconut. Add eggs, one at a time, stirring well. Stir in toasted coconut. Pour into piecrust.

Bake at 350° for 50 to 55 minutes, tenting pie with aluminum foil if top or edges begin to get too brown.

Cool completely on a wire rack.

Serve with whipping cream and additional toasted coconut, if desired.

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Quick Tip: Serve with your favorite ice cream or whipped topping.

Recipe and image courtesy of Bless Us O Lord.