Blueberry Lime Pie

A great twist on blueberry pie

Preheat oven to 425.

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 and bake 20 minutes.

Remove pie from oven.

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 25-35 minutes , until topping is brown and juices are bubbling.

Cool.

Serve with vanilla ice cream.

pie crust, fresh blueberries, sugar, quick-cooking tapioca, limes, juice of, limes, zest of, nutmeg, all-purpose flour, unsalted butter, coconut