Coconut-lime Pie With Coconut-macadamia Crust

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 5 ounces vanilla wafers
• 2 ounces dry-roasted macadamia nuts
• 1/3 cup sweetened flaked coconut
• 1/4 cup melted unsalted butter
• 1 (15 ounce) can cream of coconut (coco lopez)
• 2/3 cup plain yogurt
• 1/2 cup fresh lime juice
• 2 teaspoons lime zest
• 3 tablespoons cold water
• 2 teaspoons unflavored gelatin
• 3/4 cup whipping cream, chilled
• 2 tablespoons powdered sugar
• lime zest

Recipe

• 1 for the crust: in the bowl of a food processor, combine the vanilla wafers and macadamia nuts.
• 2 process until finely ground.
• 3 transfer to a medium bowl and mix in the coconut.
• 4 add butter and stir until well blended.
• 5 press onto the bottom and sides of a 9-inch glass pie pan.
• 6 cover and freeze for at least 30 minutes (can be done days in advance).
• 7 preheat oven to 350°f.
• 8 bake about 20 minutes, or until the crust is golden brown.
• 9 cool thoroughly.
• 10 for the filling: in a large bowl, whisk together the first four ingredients.
• 11 pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.
• 12 let stand 10 minutes, or until the gelatin softens.
• 13 set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute.
• 14 whisk into the coconut mixture and pour into the crust.
• 15 chill 4 hours or until set.
• 16 cover and keep refrigerated until ready to serve.
• 17 for the topping: combine the cream and 2 tablespoons powdered sugar in a medium bowl.
• 18 beat until stiff peaks form.
• 19 spoon or pipe onto cut serving pieces.
• 20 garnish with lime zest.