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Coconut-Lime Pie















Trans-fat Free, Good source of fiber


1 each pie shell (9 inch)
1 ½ teaspoons gelatin, unflavored
3 tablespoons water
¼ cup cornstarch
1 ½ cups milk
2 large eggs
yolks only
1 ½ teaspoons lime zest
teaspoon salt
1 cup coconut cream
not coconut
1 x milk
½ cup lime juice
2 teaspoons vanilla extract
½ cup heavy whipping cream
1 x coconut cream
1 cup heavy whipping cream
¼ cup cream of coconut
½ teaspoon vanilla extract
1 x coconut


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 364g (12.8 oz)
Amount per Serving
Calories 78475% of calories from fat
 % Daily Value *
Total Fat 65g 100%
Saturated Fat 41g 207%
Trans Fat 0g
Cholesterol 235mg 78%
Sodium 426mg 18%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 13%
Sugars g
Protein 24g
Vitamin A 32% Vitamin C 20%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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