Coconut Lime Pie

SERVING

INGREDIENTS

  • 1 - (9-inch) baked pastry shell or graham cracker crumb crust
  • 1 - cup water
  • 1/4 - cup cornstarch
  • 3 - tablespoons lime juice
  • 2 - eggs
  • 1 - (15-ounce) can Coco Lopez® Cream of Coconut
  • 1 - cup (1/2 pint) Whipping Cream, whipped or 1 (4-ounce) container frozen non-dairy whipped topping, thawed (1 ¾ cups)
  • 2 - tablespoons flaked coconut

PREPARATIONS

Preheat oven to 350°. In heavy saucepan, combine water, cornstarch and lime juice; mix well. In small bowl, beat eggs; add to lime mixture. Add cream of coconut; mix well.

Over medium heat, cook and stir until mixture boils and thickens, about 12 to 15 minutes. Pour into prepared pastry shell. Cool. Fold coconut into whipped cream; spread on top of pie. Chill. Refrigerate leftovers.