Heat oven to 350°F. Lightly coat a 9- or 10-in. tart pan with a removable bottom with nonstick spray.
Process cookies and nuts in a food processor to make fine crumbs. Add coconut and butter; process just to blend. Press firmly over bottom and up sides of pan.
Bake 15 minutes or until golden brown. Cool completely in pan on a wire rack. Remove pan sides.
Lime Custard: In a heavy medium saucepan, whisk sugar and cornstarch to mix, then whisk in eggs and egg yolk until thoroughly blended. Whisk in milk and lime juice.
Cook over medium-low heat, stirring often (don’t boil or custard may curdle). As custard thickens, about 10 minutes, stir constantly 3 to 5 minutes until thick enough to coat back of a metal spoon.
Remove from heat. Add peel and butter; stir until butter melts. Spread evenly in crust; top with berries. Cover with plastic wrap and refrigerate at least 4 hours to set custard.
Cal 488 Pro 6 Car 49 Fiber 3
Fat 32 (saturated fat) 32 Chol 118
This recipe has been added to the following public cookbooks:
Lester's Cookbook
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