Lemon-Lime Pie with Coconut Crust

Makes 8
Prep 10 m
Chill 120 m
Bake 10 m
Cook 10 m

Ingredients

Directions

  1. 1 of 1 Heat oven to 350 degrees F.

Crust:

  1. 1 of 2 In large microwave-safe bowl, microwave butter on 50 percent power to melt, 1 minute. Stir in coconut and crumbs. Press over bottom and up sides of 9-inch pie plate.
  2. 2 of 2 Bake crust in 350 degree F oven 10 to 12 minutes, until lightly golden on edges. Transfer plate to wire rack; let cool.

Curd:

  1. 1 of 3 In large microwave-safe bowl, combine butter, sugar, grated citrus rinds and juices. Cover with plastic wrap, turning back one corner to vent. Microwave on 100 percent power 6 minutes, stirring after 3 minutes, until sugar dissolves and mixture is bubbly.
  2. 2 of 3 In bowl, slightly whisk eggs to break up. Whisk a little of hot lemon mixture into eggs; scrape into lemon mixture in bowl. Microwave, covered as above, on 100 percent power 2 minutes. Whisk to blend. Microwave, covered, on 100 percent power 1 minute. Whisk until smooth. Place wrap directly onto surface of curd; refrigerate until room temperature, 30 minutes.
  3. 3 of 3 Fold topping into curd. Spoon into crust. Refrigerate until firm, 2 hours. Garnish with citrus slices, if desired. Makes 8 servings.
Nutrition Information for Lemon-Lime Pie with Coconut Crust
Servings Per Recipe: 8
Per Serving: 43 g carb., 23 g Fat, total, 111 mg chol., 16 g sat. fat, 1 g fiber, 134 mg sodium, 398 kcal cal., 4 g pro.
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Printed from FamilyCircle.com 11/14/2018