Lime-Coconut Cream Pie
| Yield: | 8 Servings |
| Categories: | Pies |
| WOMAN'S DAY; 3/12/1996 | ||
| PASTRY | ||
| 1 1/4 | c | Flour |
| 1/4 | c | Shortening; solid |
| 3 | tb | Butter; cold, cut in small |
| Pieces | ||
| 3 | tb | Water; cold, or a little |
| More | ||
| LIME FILLING | ||
| 1 | c | Sugar |
| 1/4 | c | Cornstarch |
| 4 | lg | Egg yolks |
| 1 | tb | Lime peel, grated; fresh |
| 1/2 | c | Lime juice; fresh |
| 1 1/3 | c | Water |
| 2 | tb | Butter |
| COCONUT CREAM TOPPING | ||
| 3 | tb | Water; cold |
| 2 | ts | Unflavored gelatin |
| 8 1/2 | oz | Cream of coconut; not |
| Coconut milk | ||
| 1/2 | ts | Vanilla extract |
| 1 | c | Whipping cream |
| GARNISH | ||
| Lime peel; removed with | ||
| Vegetable peeler, cut in | ||
| Sticks |
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