Coconut Key Lime Meringue Pie

Ingredients:

• 1 cup unsweetened shredded coconut
• 2 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large egg whites
• 1 can (14 oz) sweetened condensed milk
• 3 large egg yolks
• 1 tablespoon grated lime zest
• 2 tablespoons freshly squeezed lime juice

Instructions:

Make the Coconut Crust:

1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the coconut and sugar.
3. Add the flour and salt, stirring until combined.
4. Stir in the melted butter until the mixture forms a crumbly dough.
5. Press the mixture into the bottom of a 9-inch pie dish.

Make the Key Lime Filling:

1. In a large bowl, whisk together the egg yolks, sweetened condensed milk, lime zest, and lime juice until pale yellow and smooth.
2. Pour the filling into the coconut crust.

Make the Meringue Topping:

1. In a clean bowl, beat the egg whites and sugar until stiff peaks form.
2. Spread the meringue over the pie, making sure to seal the edges of the meringue to the crust.

Bake the Pie:

1. Place the pie on a baking sheet lined with parchment paper.
2. Bake for 15-20 minutes, or until the meringue is golden brown.
3. Let the pie cool completely before serving.

Notes:

• To toast the coconut, preheat your oven to 350°F and spread the shredded coconut in an even layer on a baking sheet. Toast for 5-7 minutes, stirring occasionally, until lightly browned. Let cool completely before using.
• If you prefer a more intense lime flavor, use 3 tablespoons of freshly squeezed lime juice instead of 2.
• This pie is best served chilled, so refrigerate it for at least 30 minutes before serving.