---------- Recipe via Meal-Master (tm) v8.03
       Title: COCONUT-LIME PIE
  Categories: Pies
       Yield: 10 Servings
       1    Coconut-Graham-Cracker
   1 1/2 ts Unflavored gelatin
       3 tb Cold water
     1/4 c  Cornstarch
   1 1/2 c  Milk
       2 lg Eggs, yolks only
   1 1/2 ts Lime zest
     1/8 ts Salt
       1 c  Coconut cream, NOT coconut
     1/2 c  Fresh lime juice
       2 ts Vanilla
     1/2 c  Whipping cream, heavy
            Coconut Cream----
       1 c  Heavy whipping cream
     1/4 c  Cream of coconut
     1/2 ts Vanilla extract
            Toasted coconut
   1. Prepare piecrust. Cool completely.
   2. Filling: Sprinkle water over gelatin in a cup. Let
   stand at least 2 minutes to soften.
   3. Whisk cornstarch and 1/4 cup of the milk in a
   1-quart microwave-safe measuring cup or bowl until
   smooth. Whisk in egg yolks, 1 teaspoon of the lime
   peel and the salt. Whisk in remaining 1 1/4 cups milk
   and the cream of coconut until blended.
   4. Microwave on high 3 minutes. Whisk until smooth.
   Microwave 3 1/2 to 7 1/2 minutes longer, whisking
   every 2 minutes, until boiling, thickened and smooth.
   Immediately stir in softened gelatin and continue
   stirring until gelatin dissolves (you'll see it
   5. Stir mixture through a fine-mesh strainer into a
   medium-size bowl (not aluminum). Stir in remaining 1/2
   teaspoon lime peel and the lime juice.
   6. Set bowl in a larger bowl half-filled with ice
   water. Stir mixture and scrape down sides of bowl
   often, 5 to 10 minutes, until cool and thick enough to
   fall in soft mounds. Stir in vanilla. Remove bowl from
   ice-water bath.
   7. Beat cream with electric mixer until soft peaks
   form when beaters are lifted. Gently stir into filling
   just until blended.
   8. Spread filling in piecrust. Cover surface of
   filling with plastic wrap (to keep a skin from
   forming) and refrigerate at least 2 hours until set or
   up to 3 days.
   9. Coconut Cream: Up to 1 hour before serving, beat
   heavy cream, cream of coconut and vanilla in a
   medium-size bowl until stiff peaks form. Pipe a
   lattice design on filling, then a border around edge
   of pie (using a pastry bag fitted with a star tip) or
   spread cream on filling. Sprinkle with coconut, if
   desired. Refrigerate until ready to serve.
   Recipe By     : Womans Day, daily recipe