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Ingredientes
- 1 x Coconut-Graham-Cracker Piecrust
- 1 1/2 tsp Unflavored gelatin
- 3 Tbsp. Cool water
- 1/4 c. Cornstarch
- 1 1/2 c. Lowfat milk
- 2 lrg Large eggs, yolks only
- 1 1/2 tsp Lime zest
- 1/8 tsp Salt
- 1 c. Coconut cream, NOT coconut lowfat milk
- 1/2 c. Fresh lime juice
- 2 tsp Vanilla
- 1/2 c. Whipping cream, heavy
- 1 c. Heavy whipping cream
- 1/4 c. Cream of coconut
- 1/2 tsp Vanilla extract Toasted coconut
Direcciones
- 1. Prepare piecrust. Cold completely.
- 2. Filling: Sprinkle water over gelatin in a c.. Let stand at least 2 min to soften.
- 3. Whisk cornstarch and 1/4 c. of the lowfat milk in a 1-qt microwave-safe measuring c. or possibly bowl till smooth. Whisk in egg yolks, 1 tsp. of the lime peel and the salt. Whisk in remaining 1 1/4 c. lowfat milk and the cream of coconut till blended.
- 4. Microwave on high 3 min. Whisk till smooth. Microwave 3 1/2 to 7 1/2 min longer, whisking every 2 min, till boiling, thickened and smooth. Immediately stir in softened gelatin and continue stirring till gelatin dissolves (you'll see it liquefy).
- 5. Stir mix through a fine-mesh strainer into a medium-size bowl (not aluminum). Stir in remaining 1/2 tsp. lime peel and the lime juice.
- 6. Set bowl in a larger bowl half-filled with ice water. Stir mix and scrape down sides of bowl often, 5 - 10 min, till cold and thick sufficient to fall in soft mounds. Stir in vanilla. Remove bowl from ice-water bath.
- 7. Beat cream with electric mixer till soft peaks form when beaters are lifted. Gently stir into filling just till blended.
- 8. Spread filling in piecrust. Cover surface of filling with plastic wrap
- (to keep a skin from forming) and chill at least 2 hrs till set or possibly up to 3 days.
- 9. Coconut Cream: Up to 1 hour before serving, beat heavy cream, cream of coconut and vanilla in a medium-size bowl till 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 possibly spread cream on filling. Sprinkle with coconut, if you like. Chill till ready to serve.
- NOTES :* Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 10 servings | |
| Calories 243 | |
| Calories from Fat 121 | 50% |
| Total Fat 14.04g | 18% |
| Saturated Fat 10.41g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 81mg | 3% |
| Potassium 135mg | 4% |
| Total Carbs 26.32g | 7% |
| Dietary Fiber 0.2g | 1% |
| Sugars 21.5g | 14% |
| Protein 3.35g | 5% |
