Lime Coconut Pie

Recipe Ingredients

3/4 cup	148g / 5.2oz	Sugar cookie or graham cracker crumbs
2 1/4 cups	209g / 7.4oz	Sweetened shredded coconut
1 tablespoon	15ml	Unsalted butter - melted
4 tablespoons	60ml	Unsalted butter
3/4 cup	177ml	Freshly-squeezed lime juice
2 tablespoons	30ml	Cornmeal
1		Salt
1 1/4 cups	247g / 8.7oz	Sugar
4 cups	792g / 27oz	Eggs - separated (large)
2 cups	396g / 13oz	Egg yolks (large)
1/4 teaspoon	1.3ml	Cream of tartar
		Finely-grated zest of 1 lime

Recipe Instructions

Combine cookie crumbs, coconut and melted butter. Press half of mixture onto bottom and up sides of 10-inch glass pie dish, building up sides to form an edge. Reserve remaining mixture for topping.

Combine 4 tablespoons butter, lime juice, cornmeal, salt and 3/4 cup sugar in large metal bowl set over pot of simmering water. Cook slowly, scraping sides of bowl and whisking occasionally, 15 minutes. Add the 6 egg yolks all at once and cook, whisking occasionally until thickened, about 15 minutes. Press plastic wrap onto surface of custard. Refrigerate until cool, whisking occasionally.

Preheat oven to 275 degrees.

Beat egg whites, cream of tartar and remaining 1/2 cup sugar until stiff and glossy. Gently fold half of beaten whites into lime custard. Then fold in remaining whites and lime zest.

Pour filling into pie shell and sprinkle with reserved topping, covering evenly. Bake 45 minutes, until pie has risen and coconut is golden-brown. (The filling should be slightly cracked and firm when pressed in the center.) Cool completely. Cover with plastic and refrigerate until well chilled, at least 6 hours or overnight.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E08 broadcast 01-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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