Lime-Coconut Cream Pie
1 1/4 cups Flour
1/4 cup Shortening solid
3 tablespoons Butter cold, cut in small
3 tablespoons Water cold, or a little
1 cup Sugar
1/4 cup Cornstarch
4 lrg Egg yolks
1 tablespoon Lime peel, grated fresh
1/2 cup Lime juice fresh
2 tablespoons Butter
3 tablespoons Water cold
2 teaspoons Unflavored gelatin
8 1/2 ounces Cream of coconut not
1/2 teaspoon Vanilla extract
1 cup Whipping cream
Lime peel removed with
inch Vegetable peeler, cut
Have a 9" pie plate ready. To make pastry in food processor: process flour, shortening, and butter with short pulses until coarse crumbs form.
Line chilled pastry with foil and weight with about 2 c dried beans or pieweights. Bake 15 minutes, until pastry is just set. Carefully lift foil with beans and remove. Bake pastry 8-12 minutes longer, until crust is golden brown. Remove to a wire rack. Pour beans into container, cover tightly, and save for future pies. (Do not cook.)
Lime filling: Whisk sugar and cornstarch in medium saucepan. Whisk in eggyolks and lime juice until smooth. Stir in water and continue stirring over medium heat until mixture comes to a full boil, 5-8 minutes. Boil about 1 minute, stirring constantly, until filling is translucent and thick. Remove from heat. Add lime peel and butter; stir until butter melts.
Mixture will gel as it cools, about 3 minutes. When thick enough to moundwhen dropped from spatula, remove from ice. Whisk 1/2 c beaten cream intotopping mixture until smooth. With rubber spatula, fold in remaining whipped cream. (If necessary, return bowl to ice bath and continue gentlyfolding until mixture is spreadable, but not firm.) Spoon topping on cooledfilling, then spread to cover, swirling topping decoratively.