Coconut-Lime Pie

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Title: COCONUT-LIME PIE
Categories: Pies
Yield: 10 Servings

1 Coconut-Graham-Cracker
Piecrust
Filling-----
1 1/2 ts Unflavored gelatin
3 tb Cold water
1/4 c Cornstarch
1 1/2 c Milk
2 lg Eggs, yolks only
1 1/2 ts Lime zest
1/8 ts Salt
1 c Coconut cream, NOT coconut
Milk
1/2 c Fresh lime juice
2 ts Vanilla
1/2 c Whipping cream, heavy
Coconut Cream----
1 c Heavy whipping cream
1/4 c Cream of coconut
1/2 ts Vanilla extract
Garnish----
Toasted coconut

1. Prepare piecrust. Cool completely.

2. Filling: Sprinkle water over gelatin in a cup. Let
stand at least 2 minutes to soften.

3. 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 teaspoon of the lime
peel and the salt. Whisk in remaining 1 1/4 cups milk
and the cream of coconut until blended.

4. 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).

5. Stir mixture through a fine-mesh strainer into a
medium-size bowl (not aluminum). Stir in remaining 1/2
teaspoon lime peel and the lime juice.

6. Set bowl in a larger bowl half-filled with ice
water. Stir mixture and scrape down sides of bowl
often, 5 to 10 minutes, until cool and thick enough to
fall in soft mounds. Stir in vanilla. Remove bowl from
ice-water bath.

7. Beat cream with electric mixer until soft peaks
form when beaters are lifted. Gently stir into filling
just until blended.

8. 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.

9. 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.

Recipe By : Womans Day, daily recipe

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