Chilled Lime-Coconut Pie with Macadamia-Coconut Crust Recipe

Name: Chilled Lime-Coconut Pie with Macadamia-Coconut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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.

Servings: persons

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.

1
Preheat oven to 350F.
2
Finely grind cookies and nuts in processor.
3
Transfer to medium bowl.
4
Mix in coconut.
5
Add butter and stir until blended.
6
Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish.
7
Cover and freeze 30 minutes.
8
(Can be prepared 1 week ahead.
9
Keep frozen.)
10
Bake until crust is golden, about 20 minutes.
11
Cool completely.
12
Whisk first 4 ingredients in 4-cup measuring cup or large bowl to blend.
13
Pour 3 tablespoons cold water into small metal bowl.
14
Sprinkle gelatin over.
15
Let stand until gelatin softens, about 10 minutes.
16
Set bowl in small saucepan of barely simmering water; whisk until gelatin dissolves, about 1 minute.
17
Whisk into coconut mixture.
18
Pour into crust (filling will reach top of crust).
19
Chill until set, about 4 hours.
20
(Can be prepared 1 day ahead.
21
Cover and keep refrigerated.)
22
Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form.
23
Transfer to pastry bag fitted with large star tip.
24
Pipe around edge of pie.
25
Dip lime rounds into additional powdered sugar.
26
Garnish pie with lime.

2932

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chilled Lime-Coconut Pie with Macadamia-Coconut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chilled Lime-Coconut Pie with Macadamia-Coconut Crust

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