Recipe - Coconut-Lime Pie

1 CoconutGrahamCracker
Piecrust

FILLING
1 One half teaspoon Unflavored gelatin
3 tablespoon Cold water
One fourth cup Cornstarch
1 One half cup Milk
2 lg Eggs, yolks only
1 One half teaspoon Lime zest
1/8 teaspoon Salt
1 cup Coconut cream, NOT coconut
milk
One half cup Fresh lime juice
2 teaspoon Vanilla
One half cup Whipping cream, heavy

COCONUT CREAM
1 cup Heavy whipping cream
One fourth cup Cream of coconut
One half teaspoon 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 One fourth cup of the milk in a 1quart microwavesafe
measuring cup or bowl until smooth. Whisk in egg yolks, 1 teaspoon of the
lime peel and the salt. Whisk in remaining 1 One fourth cups milk and the cream of
coconut until blended.

4. Microwave on high 3 minutes. Whisk until smooth. Microwave 3 One half to 7
One half 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 finemesh strainer into a mediumsize bowl (not
aluminum). Stir in remaining One half teaspoon lime peel and the lime juice.

6. Set bowl in a larger bowl halffilled 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 icewater
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 mediumsize 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.
Posted to MCRecipe Digest V1 #180

Date: Fri, 2 Aug 1996 19:55:44 0400

From: CookieTstr@aol.com
NOTES : * Makes 10 servings. Per serving: 409 cal, 5 g pro, 28 g car, 32 g
fat, 116 mg chol with butter, 97 mg chol with margarine, 209 mg so