Caribbean Lime Pie
Posted by: Ellaine Sun, 18 Apr 2004, at 5:01 a.m.
3 cups finely shredded sweetened coconut
5 tablespoons melted butter
1/2 cup fresh lime juice
1 envelope unflavored gelatin
5 egg yolks *
1 cup sugar
3 tablespoons light rum
1 tablespoon Cointreau
Grated peel [zest] of 2 limes
5 egg whites *
3 drops green coloring
1 cup cream, whipped
Lime slices for garnish
Preheat oven to 350 degrees F.
Spread a thin layer of coconut over bottom of jelly roll pan and toast lightly,
about 7 minutes. Reserve 1/2 cup for garnish.
Combine remaining coconut with melted butter in medium bowl. Toss with 2 forks
until coconut is thoroughly coated with butter. Press coconut mixture firmly
into bottom and sides of a deep 9-inch pie plate. Cover lightly and refrigerate
Combine lime juice and gelatin in heat-resistant cup and mix until gelatin is
softened. Place cup in simmering water and heat until gelatin is completely
liquefied, 2-3 minutes.
Meanwhile, combine egg yolks and 1/2 cup sugar in top of double boiler and beat
with electric mixer. Add gelatin mixture and continue beating until well
blended. Place over simmering water and beat until mixture is thick enough to
leave path when finger is drawn across spoon, about 10 minutes. Remove mixture
from heat and let cool. Blend in rum, Cointreau, and lime peel [zest].
Beat egg whites in large bowl of mixer until soft peaks form. Blend in green
food coloring. With mixer at medium speed gradually add remaining 1/2 cup and
beat until whites are stiff and glossy. Stir 1 heaping tablespoon egg white into
cooled custard, mixing well. Gently fold custard into whites with a large rubber
spatula, blending lightly to create marbleized effect. DO NOT OVERFOLD. Gently
fold in 1 cup whipped cream. Spoon filling into crust, mounding and swirling in
center to create dome shape. Refrigerate or freeze until firm. Just before
serving, spoon remaining whipped cream into pastry tube fitted with star tip.
Pipe rosettes over top of pie. Garnish with lime slices and sprinkle with
reserved toasted coconut.
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