Blueberry Lime Coconut Pie

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This has a been a long, cold winter in Michigan. We’ve been dreaming of green grass, warm breezes and anything that is not covered in snow! This pie reminds me of Michigan summers and the blueberries we pick every year. I unearthed some frozen berries and made this yesterday, and wanted to save the recipe for the next time we need some blueberry lovin’ from the oven.

Blueberry Lime Coconut Pie

9″ Pie crust
1/3 cup plus 1 TBSP shortening
1 cup all purpose flour
1/4 tsp salt
2 to 3 TBSP cold water
Cut shortening into flour. Mix in salt. Stir in water with fork just until mixture forms a round ball. Chill dough in fridge while mixing rest of pie.

Coconut topping
2 TBSP melted butter
1/2 teaspoon vanilla
1/3 cup flour
1/4 cup sugar
1/2 cup shredded coconut
Melt butter and cool slightly. Add 1/2 tsp vanilla to melted butter. In a medium bowl, whisk together the flour, sugar, and coconut. Add the melted butter mixture and combine well. Transfer mixture to the refrigerator for half an hour to set.

Filling:
4 TBSP butter
1/2 cup confectioner’s sugar
2 egg yolks
zest and juice of 1 lime
1/2 c coconut
3 cups blueberries, fresh or frozen
1/4 cup sugar
1 tablespoon corn starch

Preheat oven to 350F.

Soften butter, and mix with the confectioner’s sugar until smooth and creamy. Beat in the egg yolks one at a time, until incorporated, and then add the lime zest and coconut. Set aside. In a large bowl, toss blueberries, lime juice, sugar, and cornstarch, and let sit 5 minutes.

While berries are macerating, roll out chilled dough on a floured counter or wax paper. Transfer to your pie plate. Press the crust into the bottom and edges of the pan.

Spread the coconut filling evenly across the bottom of the pie. Top with the blueberries and their juices. Remove the topping from the fridge and use a fork to break it into small pieces. Scatter these pieces over the top of the pie. Bake the pie for 40-45 minutes, until crust and topping is golden brown and berries are bubbling.

 

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