|1 1/4||cups flour|
|1/2||cup (1 stick) cold unsalted butter, cut up|
|1/4||cup ice water|
|Extra flour (for sprinkling)|
2. On a lightly floured counter, shape the dough into a flat disk, wrap in foil, and refrigerate for 20 minutes.
3. Set the oven at 375 degrees. Have on hand a 9-inch pie pan.
4. On a floured counter, roll the dough to an 11-inch round. Lift it onto the rolling pin and ease it into the pie pan. Press the dough down into the pan and up the sides. Fold under a hem around the top edge. Crimp the border. Prick the dough with a fork on the sides and bottom. Press a piece of foil into the dough and fill with raw beans or metal pie weights.
5. Bake the dough for 15 minutes or until the edges are set. Lift out the foil and beans. Continue baking for 15 minutes more or until the bottom of the pie is cooked.
6. Leave to cool slightly.
|2||cups heavy cream|
|2||extra egg yolks|
|1/2||cup good-quality bottled Key lime juice (or freshly squeezed Key limes or Persian limes)|
2. In a medium saucepan over low heat, heat the cream and sugar until almost bubbling; set aside.
3. In a large bowl, whisk the eggs and yolks just until combined. Whisk in 1 cup of the hot cream mixture. Add the remaining heated cream, then the key lime juice.
4. Pour the filling into the prebaked pie crust. Bake for 20 to 25 minutes or until the filling is just set. Leave to cool.
5. Refrigerate the pie for 1 hour or until cold.
|1/2||cup unsweetened coconut flakes|
|1||cup heavy cream|
|2||tablespoons grated lime rind|
2. On a rimmed baking sheet, spread the coconut. Sprinkle with 1 tablespoon of the sugar and theNotes: salt. Toss well. Toast the coconut in the oven for 5 minutes or until lightly browned. Leave to cool.
3. In a bowl with cold beaters, beat the cream with the remaining 2 tablespoons sugar.
4. Garnish the pie with the toasted coconut, a spoonful of whipped cream, and grated lime rind. Adapted from 51 Lincoln