|Coconut Lime Pie
Recipe Number: 110
Calories Per Serving: 330
Preparation Time: 3 hours
|2 cups coconut, unsweetened, flaked
1/4 cup butter, softened
1/2 tsp stevia*
1 envelope unflavored gelatin
4 egg yolks, lightly beaten
|1/2 cup lime juice**
1/2 cup water
2-3 drops green food coloring
1 cup whipping cream
Preheat oven to 325?F. Mix together coconut and butter. Press onto bottom and sides of a lightly greased 9 inch pie pan. Bake for 10 to 15 minutes, until butter bubbles. Set on a wire rack to cool.
In a medium-size saucepan, combine stevia*, gelatin, and egg yolks. Stir in lime juice and water. Bring to a boil over medium heat, stirring constantly. Remove from heat and pour into a medium size bowl. Refrigerate until thickened but not set. Beat cream until peaks form. Fold into lime gelatin mixture. Pour into pie crust and refrigerate until set.
*sugar substitutions: 1/2 tsp stevia extract = 1/2 cup splenda = 1/2 cup sugar = 1/2 cup honey
**I use bottled lime juice, fresh lime juice may also be used
idea: Use the leftover egg whites in coconut macaroons, chocolate coconut macaroons, or chocolate kisses.
idea: I made the coconut macaroons when I baked the pie in the picture and used the browned coconut flakes remaining on the bake sheet from the coconut macaroons to decorate the pie.
|Nutritional Information Per Serving:
Calories: 330 kcal
Fat: 32 g
Fat is 86% of total calories
Total Carbohydrates: 9 g
Fiber: 4 g
Net Carbs: 5 g
Protein: 5 g
If using splenda, add 1.5 net carbs per serving
If using sugar, add 48 kcal per serving
If using honey, add 64 kcal per serving>