Instructions:
Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined.
Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.
Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined.
Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.
Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.
For 150 years of delicious recipes, visit www.eaglebrand.com
All materials are courtesy of Eagle Brand® Sweetened Condensed Milk.
This farm news was published in the February 22, 2006 issue of Farm World.
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