Thursday, September 21, 2006

Lime-Coconut Pie with Coconut-Pecan Crust

A terrific, light pie with an all-purpose fabulous crust

1 pkg cinnamon graham crackers
1/3 c pecans
1/3 c coconut
¼ c butter, melted

Mix and press in greased 9-inch pie pan. Bake at 350 20 minutes.

1 15-oz can Coco Lopez cream of coconut
2/3 c plain yogurt
½ c lime juice
2 t lime zest
3 T cold water
2 t unflavored gelatin
whipped cream

Whisk first four ingredients together. Pour water over gelatin and let set 10 minutes. Set bowl in barely simmering water and cook until gelatin dissolves, about 1 minute. Add to filling and pour into crust. Chill for four hours. Top with whipped cream.