Caribbean Lime Pie

Posted By Newfie2007.

Ingredients.

Coconut Pie Crust:

3 Cups finely shredded sweetened coconut
5 Tablespoons melted butter

Directions.

Preheat oven to 350 degrees. Spread thin layer of coconut over bottom of jelly roll pan and toast lightly, about 7 minutes. Reserve 1/2 cup for garnish. Combine remaining coconut with melted butter in medium bowl. Toss with the two forks until coconut is thoroughly coated with butter. Press coconut mixture firmly into the bottom and sides of deep 9” pie plate. Cover lightly and refrigerate until firm.

Filling:

1/2 Cup fresh lime juice
1 Envelope unflavored gelatin
5 Egg yolks
1 Cup sugar
3 Tablespoon light rum
1 Tablespoon Cointreau
Grated peel of two limes
5 egg whites
3 Drops green food coloring
1 Cup whipping cream, whipped
1 lime sliced into slices

Directions.

Combine lime juice and gelatin and mix until gelatin is softened. Place cup in simmering water and heat until gelatin is completely liquefied, 2 to 3 minutes. Meanwhile combine egg yolk and 1/2 cup sugar in top of double boiler and beat. Add gelatin mixture and continue until well blended. Place over simmering water and heat until mixture is thick enough to leave a path when a finger is drawn across the spoon, about 10 minutes . Remove mixture from stove and let cool. Blend in rum, cointreau and lime peel.

Beat egg whites in a large bowl until soft peaks form. Blend in green food coloring, if desired. With the mixer at medium speed, gradually add remaining !/2 cup of sugar and beat until whites are stiff and glossy.

Stir 1 heaping tablespoon egg whites into cooled custard, mixing well. Gently fold custard into whites with large rubber spatula, blending lightly to create a marbleized effect. Do not over fold. Gently fold in whipped cream.

Spoon filling into crust, mounding and swirling in center to create dome shape. Refrigerate or freeze until firm. Just before serving spoon remaining whip cream into a pastry tube filled with star tip. Pipe rosettes over top of pie garnish with lime slices and sprinkle with reserved toasted coconut.