* Exported from MasterCook * Caribbean Lime Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CRUST----- 3 cups Shredded coconut 5 tablespoons Melted butter -----FILLING----- 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 of 2 limes 5 Egg whites 3 Drops green food coloring 1 cup Whipping cream CRUST: Spread thin layer of coconut over bottom of jelly rool pan and toast lightly about 7 min. at 350. Reserve 1/2 c. for garnish. Combine remaining coconut with melted butter. Press into 9" pie pan. Cover and refrigerate until firm. FILLING: Combine lime juice and gelatin and mix util softened. Place over simmering water until completely liquified. Meanwhile, combine egg yolks and 1/2 c. sugar and beat with electric mixer. Add gelatin and continue beating ujntil mixture is thick enough to leave a path when finger is drawn across spoon, about 10 min. Remove from heat and cool. Blend in rum, Cointreau and lime peel. Beat egg whites until soft peaks form. Blend in food coloring. Gradually add remaining 1/2 c. sugar and beat until whites are stiff. Stir1 heaping tbl. egg white into cooled custard into whites, mixing well. Gently fold custard into whites with large spatula, blending lightly to create marbled effect, do not overfold. Gently fold in whipped cream. Spoon filling into crust, mounding and swirling in center to create a dome shape. Refrigerate or freeze until firm. Just before serving, spoon remaining whipped cream (1c.) into pastry tube with star tip Garnish with lime slices and coconut. - - - - - - - - - - - - - - - - - -