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Lime-coconut Cream Pie

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains, Vegetables Pie, Try it 8 Servings

INGREDIENTS

1 1/4 c Flour
1/4 c Shortening, solid
3 T Butter, cold cut in small
Pieces
3 T Water, cold or a little
More
1 c Sugar
1/4 c Cornstarch
4 Egg yolks
1 T Lime peel, grated fresh
1/2 c Lime juice, fresh
1 1/3 c Water
2 T Butter
3 T Water, cold
2 t Unflavored gelatin
8 1/2 oz Cream of coconut, not
Coconut milk
1/2 t Vanilla extract
1 c Whipping cream
Lime peel, removed with
Vegetable peeler, cut in
Sticks

INSTRUCTIONS

Prep: 40 minutes.  Chill: 4 hours 15 minutes.  Bake: 27 minutes.  Total
cost: $4.89.  The creamy coconut topping is sublime with the  slightly
tart filling. The pie can be made up to 3 days ahead.  Have a 9" pie
plate ready.  To make pastry in food processor: process  flour,
shortening, and butter with short pulses until coarse crumbs  form. Add
water; process with short pulses just until water is  blended. Remove
blade, then dough.  By hand: cut shortening and  butter into flour in
medium bowl with pastry blender until mixture  resembles coarse crumbs.
Drizzle on water, 1 tb at a time, tossing  mixture with fork until
dough clumps together.  Gather dough into ball, then press into disk.
Wrap and refrigerate  about 1 hour, until firm enough to roll.  Preheat
oven to 425 F.  Roll out dough on lightly floured surface with  lightly
floured rolling pin to 13" circle.  Line pie plate with  dough. Fold
edge under to form rim.  Crimp or flute rim.  Prick  bottom and sides
of shell with fork at 1" intervals. Chill in freezer  about 10 minutes,
until dough is very firm.  Line chilled pastry with foil and weight
with about 2 c dried beans  or pie weights. Bake 15 minutes, until
pastry is just set.  Carefully  lift foil with beans and remove.  Bake
pastry 8-12 minutes longer,  until crust is golden brown. Remove to a
wire rack. Pour beans into  container, cover tightly, and save for
future pies.  (Do not cook.)  Lime filling:  Whisk sugar and cornstarch
in medium saucepan.  Whisk  in egg yolks and lime juice until smooth.
Stir in water and continue  stirring over medium heat until mixture
comes to a full boil, 5-8  minutes. Boil about 1 minute, stirring
constantly, until filling is  translucent and thick. Remove from heat.
Add lime peel and butter;  stir until butter melts.  Pour hot filling
into pie shell.  Refrigerate 45-60 minutes, until cooled.  Coconut
cream topping: sprinkle gelatin on water in 2-quart saucepan  and let
stand 2 minutes to soften.  Stir over medium heat with rubber  spatula
1-2 minutes, until gelatin dissolves, liquid is clear, and no  granules
are visible.  Stir in cream of coconut and vanilla.  Beat whipping
cream in medium bowl with electric mixer until stiff  peaks form when
beaters are lifted.  Set pan of topping mixture in  larger bowl of ice.
Stir with spatula, reaching in corners and  scraping bottom of pan.
Mixture will gel as it cools, about 3  minutes.  When thick enough to
mound when dropped from spatula,  remove from ice. Whisk 1/2 c beaten
cream into topping mixture until  smooth.  With rubber spatula, fold in
remaining whipped cream. (If  necessary, return bowl to ice bath and
continue gently folding until  mixture is spreadable, but not firm.)
Spoon topping on cooled  filling, then spread to cover, swirling
topping decoratively.  Refrigerate at least 2 hours, until firm enough
to cut. Keeps up to 3  days, refrigerated.  To serve, garnish with lime
peel.  Nutritional information per serving: 497 calories, 6 gm protein,
60 mg  cholesterol,  49 gm carbohydrate, 134 mg sodium, x.x gm fiber,
32 gm  fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg
calcium,  x% of calories from fat.  Exchanges: 2 starch, 1-1/4 other
car, 6-1/4  fat.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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