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Quick and Easy Recipe
Lime-in-the-Coconut Pie Recipe
Put the lime in the coconut and mix it all up...
| Prep time: 10 Minutes |
American
|
| Cook time: 15 Minutes | Servings: 6 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 175 | 68% |
| Total Fat 20.45g | 26% |
| Saturated Fat 16.13g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 100mg | 4% |
| Potassium 218mg | 6% |
| Total Carbs 16.03g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 9.83g | 7% |
| Protein 4.82g | 8% |
Ingredients Convert Measures
- 1 (9 inch) prepared graham cracker crust
- 1 (14oz) can light coconut milk
- 1/3 c lime juice
- 1 tsp vanilla extract
- 2 drops green food coloring
- 1 tbsp corn starch
- 2 tbsp powdered sugar
- 2 tsp grated lime zest
- 3 eggs, separated
- 1 pinch salt
- 1 pinch cream of tartar
- 2 c frozen whipped topping, thawed
Directions
- Beat the egg whites with salt and cream of tartar until stiff.
- In a separate bowl, beat egg yolks. Stir in coconut milk, lime juice,
- vanilla, and food coloring. Add corn starch, sugar and zest. Mix well.
- Gently fold the mixture into beaten egg whites until combined.
- Pour mixture into graham cracker crust.
- Bake in preheated 325 degree oven for 15 minutes or until set.
- Let cool at room temperature, then refrigerate for 3 hours - overnight.
- Serving with whipped topping.
April 8, 2009 13:19