Coconut-Lime Pie With Coconut-Macadamia Crust

By grammadot

Ingredients

• 1 . For the Crust
• 1 . 5 ounces vanilla wafers
• 2 . 2 ounces dry-roasted macadamia nuts
• 3 . 1/3 cup sweetened flaked coconut
• 4 . 1/4 cup melted unsalted butter
• 2 . For the Filling
• 1 . 1 (15 ounce) cans cream of coconut ( Coco Lopez)
• 2 . 2/3 cup plain yogurt
• 3 .
• 4 . 1/2 cup fresh lime juice
• 5 . 2 teaspoons lime zest
• 6 . 3 tablespoons cold water
• 7 . 2 teaspoons unflavored gelatin
• 3 . For the Topping
• 1 . 3/4 cup whipping cream, chilled
• 2 . 2 tablespoons powdered sugar
• 3 . lime zest

Preparation

Step 1

Directions
1. For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts.
2. Process until finely ground.
3. Transfer to a medium bowl and mix in the coconut.
4. Add butter and stir until well blended.
5. Press onto the bottom and sides of a 9-inch glass pie pan.
6. Cover and freeze for at least 30 minutes (can be done days in advance).
7. Preheat oven to 350°F.
8. Bake about 20 minutes, or until the crust is golden brown.
9. Cool thoroughly.
10. For the Filling: In a large bowl, whisk together the first four ingredients.
11. Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.
12. Let stand 10 minutes, or until the gelatin softens.
13. Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute.
14. Whisk into the coconut mixture and pour into the crust.
15. Chill 4 hours or until set.
16. Cover and keep refrigerated until ready to serve.
17. For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl.
18. Beat until stiff peaks form.
19. Spoon or pipe onto cut serving pieces.
Garnish with lime zest.