Coconut-Lime Pie

Directions

Prepare piecrust. Cool completely.

Filling: Sprinkle water over gelatin in a cup. Let stand at least 2 minutes to soften.

Whisk cornstarch and ¼ cup of the milk in a 1-quart bowl.

Whisk in egg yolks, 1 teaspoon of the lime peel and the salt.

Whisk in remaining 1¼ cups milk and the cream of coconut until blended.

Microwave on high 3 minutes. Whisk until smooth. Microwave 3½ to 3½ minutes longer, whisking every 2 minutes, until boiling, thickened and smooth.

Immediately stir in softened gelatin and continue stirring until gelatin dissolves.

Stir mixture through a fine-mesh strainer into a medium-size Stir in remaining ½ teaspoon lime peel and the lime juice. 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. Beat cream with electric mixer until soft peaks form. Gently stir into filling just until blended. 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. Coconut Cream: Up to 1 hour before serving, beat heavy 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.