Coconut Lime Pie

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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