Coconut-Lime Pie With Coconut-Macadamia Crust

1. 1

   For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts.

2. 2

   Process until finely ground.

3. 3

   Transfer to a medium bowl and mix in the coconut.

4. 4

   Add butter and stir until well blended.

5. 5

   Press onto the bottom and sides of a 9-inch glass pie pan.

6. 6

   Cover and freeze for at least 30 minutes (can be done days in advance).

7. 7

   Preheat oven to 350F.

8. 8

   Bake about 20 minutes, or until the crust is golden brown.

9. 9

   Cool thoroughly.

10. 10

    For the Filling: In a large bowl, whisk together the first four ingredients.

11. 11

    Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.

12. 12

    Let stand 10 minutes, or until the gelatin softens.

13. 13

    Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute.

14. 14

    Whisk into the coconut mixture and pour into the crust.

15. 15

    Chill 4 hours or until set.

16. 16

    Cover and keep refrigerated until ready to serve.

17. 17

    For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl.

18. 18

    Beat until stiff peaks form.

19. 19

    Spoon or pipe onto cut serving pieces.

20. 20

    Garnish with lime zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.