Ingredients

Crust:
180 ml ( 3/4 cup) all-purpose flour
125 ml ( 1/2 cup) butter, cubed
125 ml ( 1/2 cup) pecans, toasted and chopped
80 ml (1/3 cup) sweetened flaked
coconut, toasted
60 ml ( 1/4 cup) granulated sugar
1 ml ( 1/4 tsp) salt

Filling:
4 eggs
250 ml (1 cup) granulated sugar
80 ml (1/3 cup) all-purpose flour
15 ml (1 tbsp) key lime zest
160 ml (2/3 cup) key lime juice (about  16 limes)
80 ml (1/3 cup) sweetened flaked
coconut, toasted

Method:
In food processor, pulse together flour, butter, pecans, coconut, sugar and salt until mixture becomes a coarse meal. Pat mixture into greased 20-cm (8-inch) square baking pan. Bake in 160 C (325 F) oven until golden brown, 25 to 30 minutes. Let cool.  Reduce oven to 150 C (300 F).

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

Let cool in pan on rack. Refrigerate for at least 1 hour before cutting into 5-cm (2-inch) squares. Makes 16 squares.

Source:  The Herald