Sittin' On A Sandbar Key Lime Pie with Coconut Crust
INGREDIENTS
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For the crust:
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2 cups all-purpose flour
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1 tablespoon sugar
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2 teaspoons salt
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1/2 cup cold shortening
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1/2 cup frozen butter, cut into chunks
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5 to 6 tablespoons very cold water
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1/3 cup toasted coconut, divided (pulsed lightly in a food processor to break it up a bit)
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For the filling:
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8 ounces cream cheese, softened
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2 whole eggs
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2 egg yolks
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15-ounce can Eagle brand condensed milk
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3/4 cup cream of coconut (suggested brand is non-alcoholic Coco Real found in liquor section of grocery store)
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3/4 cup fresh squeezed Key lime juice (from about 1 pound of Key limes)
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1/2 teaspoon pure lime oil (optional)
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Reserved toasted coconut
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Lime zest (taken from limes before squeezing them)
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