American Pie Council

Put the Lime in the Coconut

Put the Lime in the Coconut Custard Pie
Christine Fiedorowicz, Denver, CO
2010 APC Crisco National Pie Championships Amateur Division 1st Place Custard

1 ½ cups flour
½ cup plus 1 tablespoon shortening
1 teaspoon salt
4 tablespoons water with 1 teaspoon vinegar
14 oz can condensed milk
9 oz cream of coconut
1 cup heavy cream
1 teaspoon coconut extract
½ teaspoon vanilla extract
4 large eggs, beaten
4 oz prepared, store bought lime curd
½ cup shredded/flake coconut, sweetened
For the crust: Preheat oven to 425°F. Mix flour and salt together. Cut shortening into flour mixture, then add water/vinegar mixture. Form into one disk and refrigerate. Roll out and place into 9-inch pie pan. Prebake crust for 20 minutes. Use extra crust to cut out stars and place on top crust.
For the filling: Preheat oven to 300°F. Blend eggs with rest of ingredients and pour into prebaked crust. Bake on bottom 3rd rack for about 1 hour.
For the topping: Let pie cool completely. Spread lime curd over top and sprinkle toasted coconut over top. Chill in fridge for 2 hours.