2 pts. fresh blueberries
1/2 c. sugar
3 tbsp. quick cooking tapioca
Finely grated zest and juice of 2 limes
Pinch of nutmeg

Roll out pie crust, place in pie pan. Refrigerate crust till chilled at least 20 minutes. Preheat oven at 425 degrees. In large bowl, stir together blueberries, sugar, tapioca, lime zest-juice and nutmeg. Scrape filling into pie crust. Lay a piece of aluminum foil on top, leaving edge of pie exposed. Bake 15 minutes. Lower heat to 375 degrees, bake for 20 minutes longer. Remove pie from oven and transfer to baking sheet. Remove aluminum foil. Spread coconut topping. Bake 25 to 35 minutes until golden brown and juices are bubbles. Serve at room temp.

COCONUT CRUMBLE TOPPING:

1/2 c. flour
1/2 c. sugar
3 tbsp. cold butter, cut into sm. pieces.
1/3 c. shredded coconut

In a bowl mix flour, sugar and butter. Rub butter in together with fingers till mix is finely textured. Add coconut and mix briefly. Cover, refrigerate till needed.