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
2 limes
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 425�F. 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.
Serve.
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 |