Lime in the Coconut Pie

Lime in the Coconut Pie

Tags: Pies

  • Prep Time: 45 min
  • Cook Time: 10 min
  • Ready Time: 240 min
  • Yield:

Ingredients

PASTRY CRUST

  • 1 cup Pillsbury BEST® All Purpose Flour, sifted
  • 1/2 cup Pillsbury BEST® Whole Wheat Flour, sifted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 4 tablespoons cold water

FILLING

  • 3 tablespoons butter, softened
  • 1 (3 oz.) package cream cheese, softened
  • 4 tablespoons frozen limeade concentrate, thawed
  • 1 cup powdered sugar, sifted
  • 1 cup whole milk
  • 1 (3.4 oz) package vanilla flavor instant pudding and pie filling mix
  • 2 teaspoons coconut flavor
  • 1 1/2 cups heavy cream, whipped, divided

TOPPING

  • 1 cup whipped cream
  • 4 tablespoons powdered sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon grated lime peel, for garnish

Preparation Directions

PASTRY CRUST:

  • HEAT oven to 400°F.
  • COMBINE flours, cinnamon, ginger, salt and sugar in large bowl. Mix well. Cut in shortening with pastry blender or 2 knives until mixture resembles small peas. Sprinkle water one tablespoon at a time over flour mixture and gently blend with fork until mixture is moistened.
  • FORM into a ball. Place on floured surface and roll out into 1/8-inch thick circle. Gently fold pastry in half and place in 9-inch pie plate. Crimp edges and prick bottom and sides with fork.
  • BAKE 10 minutes or until golden brown. Remove from oven; set aside to cool completely.

FILLING

  • COMBINE combine butter, cream cheese, limeade and powdered sugar in small bowl.
  • MIX together milk and instant pudding in large bowl blending well with wire whisk until mixture begins to thicken, approximately 2 minutes. Add coconut flavoring; mix well.
  • BEAT cream until stiff peaks form. Gently fold in one cup of whipped cream to pudding mixture. Set aside. Fold remaining 1/2 cup whipped cream into lime-cheese mixture.
  • SPREAD pudding mixture evenly over bottom of cooled pie crust. Gently spread lime-cheese mixture over pudding layer.
  • COVER with plastic wrap; refrigerate several hours or overnight if possible.

WHIPPED TOPPING

  • BEAT cream with sugar and vanilla extract until stiff peaks form. Top pie with whipped cream. Sprinkle with lime peel; serve.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 660 (Calories from Fat 390), Total Fat 44g (Saturated Fat 22g, Trans Fat 1g), Cholesterol 110mg, Sodium 430mg, Total Carbohydrate 61g (Dietary Fiber 2g, Sugars 41g), Protein 6g; Percent Daily Value*: Vitamin A 30%, Vitamin C 4%, Calcium 10%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.