Ingredients
- 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
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Lime-in-the-Coconut Pie
Time: 10 minutes prep, 15 minutes cook
Servings: 6 servings
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.
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Summary
Put the lime in the coconut and mix it all up...
