Coconut Lime Cream Pie

Ingredients:

• 1 sheet chilled pie dough (half a 400g package)
• 2 tbsp. premium flour + extra for working with the dough
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 and 1/4 cups cream with 10% fat content
• 1 and 1/4 cups + 1 tbsp sweet coconut flakes
• 3/4 cup sugar
• Finely grated zest of 2 limes + juice of 1 lime
• 0.5 cup chilled heavy cream
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the pie dough into a 12-inch (30cm) circle. Place the dough in a 9-inch (22cm) pie pan; tuck in any overhanging edges and crimp.
2. Whisk the eggs in a large bowl. Stir in the coconut oil, 10% cream, 1 1/4 cups of coconut flakes, sugar, flour, lime juice, and most of the zest, reserving 1/2 teaspoon for sprinkling. Spread the filling over the dough in the pan.
3. Bake until the filling is set and the crust is golden brown, 50-55 minutes. Cover the edges of the pie with foil if they are browning too quickly. Transfer the pie to a wire rack and let cool completely, 1-2 hours.
4. Meanwhile, sprinkle the remaining 1 tablespoon of coconut on a baking sheet and bake until golden brown, 3-5 minutes. In a large bowl, beat the heavy cream with vanilla extract with a mixer on medium speed until soft peaks form, about 3 minutes. Spoon the whipped cream over the pie. Sprinkle with toasted coconut and the reserved lime zest.