Coconut Key Lime (4 Stars)

33
Coconut Key Lime
2/5/12



Here's a recipe from Crisco. They call it "Lime in the Coconut" but we modified it a little and use key lime juice. The crust is different and really good with whole wheat and cinnamon. I used the speed pie-making technique and made it before church this morning. It makes Kerry nervous when I cut things so close. It reminds me a time when Kerry and Marcy didn't think Ramon and I had enough time to get a slice of pie in the Mount Timpanogos cafeteria. But when it comes to pie... So we really liked the coconut-lime combination but not the crust. I think it would work better with a graham cracker crust.

Crust: Whole Wheat Cinnamon

Whole wheat cinnamon crust

1 cup white flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 Tablespoons sugar
1/2 cup shortening
4 Tablespoons Buttermilk

Filling:
3 Tablespoons butter, softened
3 once cream cheese, softened

Mixing coconut-pudding

4 Tablespoons key lime juice
1 cup whole milk
1 package (3.4 oz) vanilla flavor instant pudding/pie filling
2 teaspoons coconut flavor
1 cup powdered sugar, sifted
1-1/2 cusp heavy whipping cream, whipped, divided

Topping:
1 cup whipped cream
4 Tablespoons powdered sugar
1 Tablespoon vanilla extract
Toasted Coconut for garnish

Cook pie crust at 400 F for 10 minutes.

Adding lime-cheese

Combine butter, cream cheese, lime, powdered sugar in a bowl. In a separate bowl mix milk, instant pudding, until thick, add coconut flavoring and mix well. Whip heavy whipping cream until stiff peaks form. Fold in one cup whipped cream to pudding mixture. Fold remaining 1/2 cup whipped cream into lime-cheese mixture.Spread pudding mixture over bottom of pie crust. Spread lime-cheese mixture over pudding layer. Cover with plastic wrap and refrigerate for several hours.


Whip heavy whipping cream with sugar and vanilla extract until stiff peaks form. Top pie with whipped cream and sprinkle with toasted coconut.

Sliced

Finished Product