recipe is ready in 30-60 minutes Ready in: 30-60 minutes
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
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)
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.