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Lime-Coconut Pie

Source of Recipe


Icebox Pies, by Lauren Chattman






List of Ingredients



• 2 Tbsp cold water
  
• 2 tsp unflavored gelatin
  
• 1 (15-oz.) can cream of coconut (e.g., Coco Lopez)
  
• 2/3 cup plain, lowfat yogurt
  
• 1/2 cup fresh lime juice (from 4 to 5 medium limes)
  
• 2 tsp grated lime zest
  
• 1 prepared graham cracker crumb crust
  
• Whipped cream
  






Instructions



1. Place the cold water in a small stainless steel bowl and sprinkle the gelatin over the water. Let the gelatin stand until it softens, about 10 minutes.
   
   
2. Whisk together the cream of coconut, yogurt, lime juice and lime zest in a large mixing bowl.
   
   
3. Set the bowl of gelatin over a small saucepan of barely simmering water and whisk the gelatin until it dissolves, 30 seconds to 1 minute. Stir the gelatin mixture into the coconut mixture.
   
   
4. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.
   
   Serve topped with whipped cream.