Creamy Coconut Lime Pie
Posted by Rini
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 container (12 ounces) light frozen whipped topping, thawed, divided
1 container (8 ounces) reduced-fat sour cream
1/2 cup sweetened flaked coconut, toasted, divided
1 package (3.4 ounces) vanilla instant pudding and pie filling
12 maraschino cherries with stems (optional)
1. 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.
2. 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 to measure 1 teaspoon zest;
juice using juicer to measure 2 tablespoons juice. 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.
3. Sprinkle top of pie with remaining coconut. Pipe 12 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.
Yield: 12 servings or 16 sample servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 7 g,
Cholesterol 10 mg, Carbohydrate 26 g, Protein 1 g, Sodium 210 mg, Fiber 0 g