March 28, 2010

Creamy Coconut Lime Pie

recipe is ready in 30-60 minutes Ready in: 30-60 minutes
Serves/Makes: 12

1/2 package (15 ounce size) refrigerated pie crust
1 container (12 ounce size) light frozen whipped topping, thawed, divided
1 container (8 ounce size) reduced-fat sour cream
2 limes
1/2 cup sweetened flaked coconut, toasted, divided
1 package (3.4 ounce size) vanilla instant pudding and pie filling
12 maraschino cherries with stems (optional)

Directions:

Preheat oven to 425ºF. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle using lightly floured baker's roller. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.

Attach open star tip to a decorator; will with 1 cup of the whipped topping. Set aside for garnish. In bowl, whisk remaining whipped topping and sour cream until blended.

Using a lemon zester, zest one lime; juice using juicer. Add zest and juice to sour cream mixture; whisk until smooth. Add 1/4 cup of the coconut and pudding mix; whisk until well blended. (Mixture will be very thick.) Immediately spoon filling into crust; spreading evenly.

Sprinkle top of pie with remaining coconut. Pipe rosettes of reserved whipped topping around edge with decorator. Slice remaining lime; cut slices in half and place between each rosette. Top each rosette with a cherry, if desired. For easier slicing and a cooler serving temperature, refrigerate 30 minutes. Serve.

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