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vanilla wafer cookies nuts coconut unsalted butter cream of coconut yogurt lime juice lime peel cold water unflavored gelatin chilled whipping cream powdered sugar lime powdered sugar
Viewed: 56 - Published at: 7 years agoIngredients
- 35 vanilla wafer cookies (about 5 ounces)
- 1/3 cup dry-roasted macadamia nuts (about 2 ounces)
- 1/3 cup sweetened flaked coconut
- 1/4 cup unsalted butter, melted
- 1 15-ounce can cream of coconut (such as Coco Lopez)*
- 2/3 cup plain low-fat yogurt
- 1/2 cup fresh lime juice
- 2 teaspoons grated lime peel
- 3 tablespoons cold water
- 2 teaspoons unflavored gelatin
- 3/4 cup chilled whipping cream
- 2 tablespoons powdered sugar
- 1 lime, thinly sliced into rounds
- Additional powdered sugar
- *Available in the liquor department of most supermarkets.
Method
- Preheat oven to 350F.
- Finely grind cookies and nuts in processor.
- Transfer to medium bowl.
- Mix in coconut.
- Add butter and stir until blended.
- Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish.
- Cover and freeze 30 minutes.
- (Can be prepared 1 week ahead.
- Keep frozen.)
- Bake until crust is golden, about 20 minutes.
- Cool completely.
- Whisk first 4 ingredients in 4-cup measuring cup or large bowl to blend.
- Pour 3 tablespoons cold water into small metal bowl.
- Sprinkle gelatin over.
- Let stand until gelatin softens, about 10 minutes.
- Set bowl in small saucepan of barely simmering water; whisk until gelatin dissolves, about 1 minute.
- Whisk into coconut mixture.
- Pour into crust (filling will reach top of crust).
- Chill until set, about 4 hours.
- (Can be prepared 1 day ahead.
- Cover and keep refrigerated.)
- Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form.
- Transfer to pastry bag fitted with large star tip.
- Pipe around edge of pie.
- Dip lime rounds into additional powdered sugar.
- Garnish pie with lime.
