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Recipe Summary

prep:
30 mins
chill:
2 hrs
bake:
10 mins
cook:
8 mins
total:
2 hrs 48 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425°F.

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  • Mix crumbs, butter, honey and 1 tablespoon sugar in bowl. Press into of 10-inch round pie plate.

  • Bake crust in 425°F oven 10 to 11 minutes, until slightly golden around edges. Remove wire rack; let cool.

  • Mix remaining 3 tablespoons sugar, cornstarch and gelatin in saucepan. Stir in coconut water. Cook over medium heat until thickened, clear and bubbly, 8 minutes. Stir in extract. Let cool to room temperature, about 15 minutes.

  • Once cooled, fold in topping. Spread filling evenly in prepared pie shell. Garnish with toasted coconut. Refrigerate 2 hours or until set.

Nutrition Facts

180 calories; fat 8g; cholesterol 13mg; saturated fat 6g; carbohydrates 25g; protein 2g; sodium 115mg.
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