INGREDIENTS

INSTRUCTIONS

FILLING
COCONUT CREAM
GARNISH
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.
Posted to MC-Recipe 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

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