Blueberry Lime Pie with Coconut Crumble Crust
Pie dough for 9" pie pan (I use Pyrex so I can see it browning)
Preheat oven to 425°F. Roll out pie dough, put in pan, flute edge, chill for 30 minutes. Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl. Dump into pie shell. Bake 15 minutes, lower heat to 375°F and bake 20 minutes. Remove pie from oven.
3 pints fresh blueberries
3/4 cup sugar
4 1/2 Tbs. quick cooking tapioca
Juice of 3 limes
Zest of 3 limes, finely minced
1/2 tsp. nutmeg
1/2 cup all-purpose flour
1/2 cup sugar
3 Tbs. unsalted butter cut into small pieces
1/3 cup shredded coconut
Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs. Add coconut and mix just to incorporate.
Spread coconut mixture evenly over the top of the blueberries.
Bake an additional 25 to 35 minutes, until topping is brown and juices are bubbling.
Serve with vanilla ice cream.
Source of recipe: Mean Chef