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Caribbean Lime Pie



 Stonewall Kitchen, LLC

"My tongue is smiling."
~ Abigail Trillin

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Caribbean Lime Pie
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3 cups finely shredded sweetened coconut
5 tablespoons melted butter
1/2 cup fresh lime juice
1 envelope unflavored gelatin
5 egg yolks *
1 cup sugar
3 tablespoons light rum
1 tablespoon Cointreau
Grated peel [zest] of 2 limes
5 egg whites *
3 drops green coloring
1 cup cream, whipped
Lime slices for garnish

* Egg Safety Information

 Preheat oven to 350 degrees F.
Spread a thin layer of coconut over bottom of jelly roll pan and toast
lightly, about 7 minutes. Reserve 1/2 cup for garnish.
Combine remaining coconut with melted butter in medium bowl. Toss
with 2 forks until coconut is thoroughly coated with butter. Press the
coconut mixture firmly into bottom and sides of a deep 9-inch pie plate.
Cover lightly and refrigerate until firm.
Combine lime juice and gelatin in heat-resistant cup and mix until gelatin is softened. Place cup in simmering water and heat until gelatin is completely liquefied, 2-3 minutes.
Meanwhile, combine egg yolks and 1/2 cup sugar in top of double boiler
and beat with electric mixer. Add gelatin mixture and continue beating until
well blended. Place over simmering water and beat until mixture is thick
enough to leave path when finger is drawn across spoon, about 10 minutes.
Remove mixture from heat and let cool. Blend in rum, Cointreau, and lime peel [zest].
Beat egg whites in large bowl of mixer until soft peaks form. Blend in
green food coloring. With mixer at medium speed gradually add remaining
1/2 cup and beat until whites are stiff and glossy. Stir 1 heaping tablespoon egg white into cooled custard, mixing well. Gently fold custard into whites with a large rubber spatula, blending lightly to create marbleized effect.
DO NOT OVERFOLD. Gently fold in 1 cup whipped cream. Spoon
filling into crust, mounding and swirling in center to create dome shape. Refrigerate or freeze until firm. Just before serving, spoon remaining
whipped cream into pastry tube fitted with star tip. Pipe rosettes over
top of pie. Garnish with lime slices and sprinkle with the reserved
toasted coconut.

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