Nothing says Miami like key lime. Close your eyes and imagine yourself relaxing on a beach, sipping a cool drink and sinking your teeth into this nutty, tangy treat.


3/4 cup all-purpose flour 175 mL
1/2 cup butter, cubed 125 mL
1/2 cup chopped Southern U.S. pecans, toasted 125 mL
1/3 cup sweetened flaked coconut, toasted 75 mL
1/4 cup granulated sugar 50 mL
1/4 tsp salt 1 mL


4 eggs 4
1 cup granulated sugar 250 mL
1/3 cup all-purpose flour 75 mL
1 tbsp key lime zest 15 mL
2/3 cup key lime juice (about 16 limes) 150 mL
1/3 cup sweetened flaked coconut, toasted 75 mL


In food processor, pulse together flour, butter, pecans, coconut, sugar and salt until mixture becomes a coarse meal. Pat mixture into a greased 8-inch (20 cm) square baking pan. Bake in a 325ºF (160ºC) oven until golden brown, about 25 to 30 minutes. Let cool.

Reduce oven to 300ºF (150ºC).

Meanwhile, in bowl, whisk together eggs and sugar until smooth. Stir in flour, lime zest and lime juice. Pour over prepared crust and bake 20 minutes. Sprinkle with coconut and bake until golden brown, 5 to 10 minutes more.

Cool in pan on rack. Refrigerate for at least 1 hour before cutting into 2-inch (5 cm) squares.

Makes 16 squares.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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