Lemon-Lime Pie with Coconut Crust

Lemon-Lime Pie with Coconut Crust
Servings: 8 Prep 10 mins Chill 2 hrs Bake 350°F 10 mins Cook 10 mins

Ingredients

  • Coconut Crust:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup sweetened flaked coconut
  • 1 cup graham cracker crumbs
  • Lemon-Lime Curd:
  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup sugar
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated lime rind
  • 1/4 cup fresh lemon juice (1 lemon)
  • 1/4 cup fresh lime juice (2 limes)
  • 3 large eggs
  • 1 container (8 ounces) frozen nondairy whipped topping, thawed
  • citrus slices (optional)

Make It

1. Heat oven to 350 degrees F.

Crust:

2. In large microwave-safe bowl, microwave butter on 50 percent power to melt, 1 minute. Stir in coconut and crumbs. Press over bottom and up sides of 9-inch pie plate.

3. Bake crust in 350 degree F oven 10 to 12 minutes, until lightly golden on edges. Transfer plate to wire rack; let cool.

Curd:

4. In large microwave-safe bowl, combine butter, sugar, grated citrus rinds and juices. Cover with plastic wrap, turning back one corner to vent. Microwave on 100 percent power 6 minutes, stirring after 3 minutes, until sugar dissolves and mixture is bubbly.

5. In bowl, slightly whisk eggs to break up. Whisk a little of hot lemon mixture into eggs; scrape into lemon mixture in bowl. Microwave, covered as above, on 100 percent power 2 minutes. Whisk to blend. Microwave, covered, on 100 percent power 1 minute. Whisk until smooth. Place wrap directly onto surface of curd; refrigerate until room temperature, 30 minutes.

6. Fold topping into curd. Spoon into crust. Refrigerate until firm, 2 hours. Garnish with citrus slices, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 398, Fat, total (g): 23, chol. (mg): 111, sat. fat (g): 16, carb. (g): 43, fiber (g): 1, pro. (g): 4, sodium (mg): 134, Percent Daily Values are based on a 2,000 calorie diet.