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Coconut Lime Pie

Author/Submitted by: RUTH BURKHAR
Servings: 10
Categories: Desserts / Pies & Pastries

1    coconut-graham-cracker pie crust

1 1/2  teaspoons  unflavored gelatin
3  tablespoons  cold water
1/4  cup  cornstarch
1 1/2  cups  milk
2  large  egg yolks
1 1/2  teaspoons  lime peel, finely grated
1/8  teaspoon  salt
1  cup  cream of coconut
1/2  cup  fresh lime juice
2  teaspoons  vanilla extract
1/2  cup  heavy whipping cream

----coconut cream----
1  cup  heavy whipping cream
1/4  cup  cream of coconut
1/2  teaspoon  vanilla extract
    toasted coconut, for garnish

1. Prepare pie crust. Cool completely.

2. Filling: Sprinkle gelatin over water in a cup. Let stand at least 2 minutes to soften. Whisk cornstarch and 1/4 cup of the milk in a 1-quart microwave safe measuring cup or bowl until smooth. Whisk in egg yolks, 1 tsp. of the lime peel and the salt. Whisk in remaining 1 1/4 cups milk and the cream of coconut until blended. Microwave on HIGH 3 minutes. Whisk until smooth. Microwave 3 1/2 to 7 1/2 minutes longer, whisking every 2 minutes, until boiling, thickened and smooth. Immediately stir in softened gelatin and continue stirring until gelatin dissolves (you'll see it liquefy).

3. Stir mixture through a fine-mesh strainer into a medium-size bowl (not aluminum). Stir in remaining 1/2 tsp. lime peel and the lime juice. Set bowl in a larger bowl half-filled with ice water. Stir mixture and scrape down side of bowl often, 5-10 minutes, until cool and thick enough to fall in soft mounds. Stir in vanilla. Remove bowl from ice-water bath. Beat cream with electric mixer until soft peaks from when beaters are lifted. Gently stir into filling just until blended. Spread filling in piecrust. Cover surface of filling with plastic wrap (to keep a skin from forming) and refrigerate at least 2 hours until set or up to 3 days. Coconut cream: Up to 1 hour before serving, beat heavy cream, cream of coconut and vanilla in a medium-size bowl until stiff peaks form. Pipe a lattice design on filling, then a border around edge of pie (using a pastry bag fitted with a star tip) or spread cream on filling. Sprinkle with coconut, if desired. Refrigerate until ready to serve. Makes 10 servings.

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