(Adapted from Joanne Fluke’s “Blackberry Pie Murder,” pgs. 24-27)

CRUST
3/4 cup shredded coconut  (finely chop in food processor)

1 cup cold salted butter

1/2 cup powdered sugar

2 cups all-purpose flour

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LIME LAYER

3 beaten eggs

2 cups sugar

1/3 cup lime juice

1/3 cup milk

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup all-purpose flour

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Additional powdered sugar to sprinkle on top

COCONUT CRUST

If you don’t have a food processor, chop the shredded coconut finely on a cutting board by hand. Mix with butter, powdered sugar, and flour until it resembles coarse cornmeal.

Grease a 9-inch by 13-inch pan. Sprinkle the crust mixture evenly into the prepared cake pan pat it down with a large spatula.

Bake at 350°F for 15 minutes. While your crust is baking, prepare the lime layer.

LIME LAYER:

Combine the eggs with the white sugar. (I omitted 1 egg from the original recipe as the first time I tried it, it rose higher than the pan and it spilled over. I’m sure 3 eggs is enough.) Add the lime juice, milk, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything in incorporated. (This mixture will be runny–it’s supposed to be.)

When your crust has baked for 15 minutes, remove from oven.

Pour the lime mixture on top of the crust. Return it to the oven. Bake for an additional 30 minutes.

Remove carefully from oven to cool on stovetop or wire rack. When the pan has cooled, cover with foil and refrigerate until ready to serve.

Cut the bars into brownie-sized pieces. Sprinkle lightly with powdered sugar.

(Original recipe uses vodka, suggesting milk as a substitute.)