INGREDIENTS

INSTRUCTIONS

Combine the topping and crust ingredients. Press one half of the
mixture into the bottom and sides of an ungreased 10-inch glass or
ceramic pie plate, building up the sides to the top of the plate to
form an edge. Reserve remaining mixture for the topping. To make the
lime curd, combine the butter, lime juice, cornmeal, salt and 3/4 cup
of the sugar in a large bowl over a pan of simmering water with the
bottom not touching the water, and slowly cook, scraping the sides of
the bowl and whisking occasionally, another 15 minutes, or until
thickened. Cover with plastic and refrigerate. Stir the curd every 10
minutes or so to cool evenly.  Preheat the oven to 275 degrees. In a
clean bowl, beat the egg whites  with the cream of tartar and the
remaining 1/2 cup sugar until stiff  and glossy. Gently fold half of
the beaten whites into the cool lime  curd to lighten. Then fold in the
remaining whites and the lime zest.  (This should be very gentle; it is
okay for a few streaks of white to  be showing.) Pour the filling into
the pie shell and sprinkle on  reserved topping evenly to cover. Gently
press the sides in so the  top 1/2 inch of the crust remains bare. Bake
45 minutes, or until the  pie has risen and coconut is golden brown.
The filling should be  slightly cracked and firm when pressed in the
center. Cool  completely, cover with plastic and refrigerate 6 hours to
chill  thoroughly. Serve cold.  Yield: 8 servings Posted to MC-Recipe
Digest V1 #330  Recipe by: TOO HOT TAMALES SHOW#TH6141  From: Meg
Antczak <meginny@frontiernet.net>  Date: Thu, 5 Dec 1996 21:11:52 -0500

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