Lime-Coconut Cream Pie
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Lime-Coconut Cream Pie
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Last updated 6/12/2012 1:27:29 AM. Recipe ID 62395. Report a problem with this recipe.
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      Title: Lime-coconut cream pie
 Categories: Pies
      Yield: 8 Servings
  1 1/4 c  Flour
    1/4 c  Shortening; solid
      3 tb Cold butter in small pieces
      3 tb Cold water or a little more

MMMMM------------------------LIME FILLING-----------------------------
      1 c  Sugar
    1/4 c  Cornstarch
      4 lg Egg yolks
      1 tb Grated fresh lime peel
    1/2 c  Lime juice; fresh
  1 1/3 c  Water
      2 tb Butter

MMMMM-------------------COCONUT CREAM TOPPING------------------------
      3 tb Water; cold
      2 ts Unflavored gelatin
  8 1/2 oz Cream of coconut*
    1/2 ts Vanilla extract
      1 c  Whipping cream
           Lime peel (garnish)**
  *not coconut milk
  **removed with vegetable peeler, cut in sticks
  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 9" 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.)
  Prepare 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.
  Prepare 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.
  Woman's Day, 3/12/1996

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Recipe ID 62395 (Apr 03, 2005)

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