Key Lime Pie #2

By carvalhohm

Ingredients

• 3 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch
• Pinch of salt
• 1 can 14 ounces cream of coconut, well shaken
• 2 tablespoons butter
• 1/3 cup key lime juice
• 1 tablespoon grated lime zest
• 1 graham cracker crust or 9 inch pie shell

Details

Servings 6

Preparation

Step 1

In a small bowl, beat yolks and set aside. Combine sugar, cornstarch and salt in heavy saucepan. Add, slowly, cream of coconut constantly stirring to avoid lumps.

Bring to boil and cook about 2 min or until thickened. Remove from heat.

Temper yolks with 1/2 cup of hot mixture, adding it to yolks and stirring constantly.

Add yolk mixture back to cream of coconut mixture, add butter and lime juice and combine well.

Return to pan to heat and boil for about 2 minutes longer. Stir in zest last.

Pour into pie shell.

Mix meringue and spread on pie.
Bake 350 degrees for 12 minutes or until browned.

Cool completely before serving.

Meringue:
3 egg whites
pinch of salt
1/4 t cream of tartar
1/4 cup sugar