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1
In a bowl, combine the papaya and lime juice.
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2
In a small saucepan, combine the sugar, pineapple juice, and orange juice and bring to a boil.
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3
Reduce the heat and simmer, stirring, until the sugar dissolves.
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4
Add the marinated papaya and simmer until tender, about 7 minutes.
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5
With a slotted spoon, transfer the papaya to a bowl and set aside.
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6
In a small bowl, combine the cornstarch and water, stirring to dissolve.
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7
Add to the simmering juices and whisk.
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8
Add the lime and orange zests, and cook over low heat whisking until the mixture thickens, stirring occasionally.
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9
Remove from the heat and add the papaya.
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10
Add the butter and stir until melted.
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11
Let cool.
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12
Pour into the prebaked shell.
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13
Refrigerate until set, about 2 hours.
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14
In a medium bowl, whip the cream and sugar until soft peaks form.
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15
Add the rum and whip until stiff peaks form, being careful not to overwhip.
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16
Top with whipped cream and sprinkle with the toasted coconut.
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17
Arrange the lime slices in a decorative pattern and serve.
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18
Refrigerate any leftover pie.
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19
In a bowl, combine the butter and sugar and blend to make a paste.
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20
Add the yolk and blend thoroughly.
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21
Add the flour and using your fingers, blend to make a crumbly dough, being careful not to overwork.
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22
Pat firmly into a 9-inch pie pan and let rest in the refrigerator at least 2 hours or overnight.
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23
Remove from the refrigerator and prick the bottom of the crust with the tines of a fork.
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24
Place a sheet of parchment or foil in the pie tin and fill with pie weights, dried beans or rice and blind bake the crust in a preheated 400 degree oven for 10 minutes.
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25
Remove the pie weights and foil and bake for another 5 minutes or until light golden brown.
