Coconut Lime Cream Pie Serves 6-8

9" Pie Plate with Baked Pie Shell

Mom’s Pie Crust: 2 cups flour, 1/2 cup shortening or butter, 1/4 tsp salt, ice cold water. Combine flour, shortening/butter, & salt with two knives or pastry cutter until WELL blended, add ice cold water until moist but not sticky. Roll pie dough on floured surface. Place in 9” pie plate, crimp sides and place fork marks throughout the shell. Bake in oven at 375 degrees until golden brown.

Cream:

4 cups WHOLE Milk
4 egg YOLKS
1/2 cup Cornstarch
3/4 sugar (granulated)
1/2 tsp salt
Zest from 4 Limes
1 tsp Coconut Extract
1 cup Sweetened flaked coconut

Combine and mix well milk, eggs and zest. In a heavy sauce pan (Stainless Steel) combine cornstarch, sugar and salt. Add milk mixture to pan and stir until well mixed. Heat mixture on medium heat, stirring constantly until mixture starts to thicken, and then come to a boil while stirring. Turn off heat add coconut extract and shredded coconut. Pour into already baked pie shell. Place plastic wrap on top of cream mixture only and place in refrigerator.

Topping:

3 cups heavy cream
1/2 cup granulated sugar
1/4 tsp coconut extract
Zest from 2 limes (finely chopped)
Stabilize cream with Knox Galantine if serving a different day.

Combine heavy cream, sugar in mixing bowl. Whip on high until mixture becomes thick. Add coconut extract and finely chopped zest. Whip until thick peaks. Remove (COOLED) pie from refrigerator and top with whip cream. Add additional lime zest to top as well as toasted coconut. Additional limes and toasted coconut for garnish