KEY LIME COCONUT PIE
Key lime and coconut cream pie filling poured into a baked pie shell, chilled and topped with flaked coconut!
Preheat oven to 400 degrees
juice of 3 fresh limes
1/2 c. sugar
3 t. cornstarch
2, 3 oz. pkgs. Key Lime Pie Filling by Royal
3 oz. pkg. Cook & Serve Coconut Cream Pudding & Pie Filling
3-2/3 c. non-dairy liquid creamer
1 c. all-purpose flour
2 T. sugar
1/2 t. salt
8 T. margarine
4-5 T. water, soy or almond milk
1 c. sweetened flaked coconut (not shredded)
In large saucepan combine juice of 3 limes, sugar and cornstarch. Stir well till dissolved, then add packages of Key Lime and Coconut Cream Pie Fillings. Stir again till dissolved.
Now, add liquid creamer, a little at a time, stirring with wire whisk till completely dissolved. Cook over medium heat, stirring continuously, till thickened. Boil for 1 minute, remove from heat and set at room temperature.
In large mixing bowl combine flour, sugar and salt. Stir well to disperse evenly, then add margarine.
Using two forks in crisscross motion, cut margarine into flour mixture till it forms beads. Add water or soy or almond milk, 1 tablespoon at a time, stirring till dough sticks together in a ball.
Turn onto lightly floured surface. Roll out in large circle, 2-3 inches larger than the pie plate. Place over an 8-9 inch pie plate. Press firmly to mold to plate, then tuck under at rim and flute the edges. Using a fork, prick several holes in sides and bottom of dough.
Bake in preheated 400 degree oven for 25 minutes or till golden. Remove from oven and cool on wire rack.
When cool, pour filling into shell. Sprinkle evenly with 1 c. coconut (use more if desired). Refrigerate till completely chilled, then cover with plastic wrap. Do not cover with plastic wrap while it is still warm. The heat will melt the sugar off the coconut and you want to keep it white.
Notes: Serve this pie in small slices because of its richness. Fresh brewed coffee goes well with the tartness of this pie. If desired garnish with fresh thinly sliced lime.
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