COCONUT-LIME PIE WITH COCONUT-MACADAMIA CRUST RECIPE

Coconut-Lime Pie With Coconut-Macadamia Crust Recipe image

Provided by grammadot

Number Of Ingredients 17

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1 . For the Crust
1 . 5 ounces vanilla wafers
2 . 2 ounces dry-roasted macadamia nuts
3 . 1/3 cup sweetened flaked coconut
4 . 1/4 cup melted unsalted butter
2 . For the Filling
1 . 1 (15 ounce) cans cream of coconut ( Coco Lopez)
2 . 2/3 cup plain yogurt
3 .
4 . 1/2 cup fresh lime juice
5 . 2 teaspoons lime zest
6 . 3 tablespoons cold water
7 . 2 teaspoons unflavored gelatin
3 . For the Topping
1 . 3/4 cup whipping cream, chilled
2 . 2 tablespoons powdered sugar
3 . lime zest

Steps:

Directions 1. For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts. 2. Process until finely ground. 3. Transfer to a medium bowl and mix in the coconut. 4. Add butter and stir until well blended. 5. Press onto the bottom and sides of a 9-inch glass pie pan. 6. Cover and freeze for at least 30 minutes (can be done days in advance). 7. Preheat oven to 350°F. 8. Bake about 20 minutes, or until the crust is golden brown. 9. Cool thoroughly. 10. For the Filling: In a large bowl, whisk together the first four ingredients. 11. Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over. 12. Let stand 10 minutes, or until the gelatin softens. 13. Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute. 14. Whisk into the coconut mixture and pour into the crust. 15. Chill 4 hours or until set. 16. Cover and keep refrigerated until ready to serve. 17. For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl. 18. Beat until stiff peaks form. 19. Spoon or pipe onto cut serving pieces. Garnish with lime zest.