Lime-Coconut Pie

Makes one 9-inch pie; 8 servings

Key lime and lemon meringue pies are refreshing, but let's face it, they are a pain. I developed this icebox pie so that I'd have a simple citrus summer dessert and never have to make a meringue pie topping again.

Graham Cracker Crust

1-1/3 cups graham cracker crumbs
(from about 20 whole graham crackers)
5 tablespoons unsalted butter, melted
2 tablespoons sugar

Filling

One 15-ounce can cream of coconut
(such as Coco Lopez)
2/3 cup lowfat plain yogurt
1/2 cup strained fresh lime juice (from 3 to 4 limes)
2 teaspoons grated lime zest
3 tablespoons cold water
2 teaspoons unflavored gelatin

1. Preheat the oven to 350 degrees.

2. Make the crust: Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl and stir until all the crumbs are moistened. Press the graham cracker mixture evenly across the bottom and all the way up the sides of a 9-inch pie plate. Place the crust in the freezer for 15 minutes. (The crust can be prepared up to 1 week in advance, wrapped in plastic, and frozen.) Bake the crust until the crust is golden, about 15 minutes. Let it cool completely on a wire rack.

3. Make the filling. Whisk together the cream of coconut, yogurt, lime juice, and lime zest in a large mixing bowl.

4. Place the water in a small metal bowl and sprinkle the gelatin over the water. Let the mixture stand until the gelatin softens, about 10 minutes. Set the bowl over a small saucepan of barely simmering water; whisk the liquid until the gelatin dissolves, about 1 minute. Whisk the gelatin into the coconut mixture.

5. Pour the filling into the crust, cover with plastic wrap, and chill to set, for at least 4 hours or for up to 1 day.

Buy the Book!

Mom's Big Book of Baking
by Lauren Chattman
Harvard Common Press, 2001
$16.95, 358 pages
Recipe reprinted by permission.