Prep Time 40m
Cook Time 12m
Ready Time 120m
Yield 8 servings

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1 1/2 cups heavy cream
  • 1 (14 oz.) can cream of coconut
  • 1/4 cup freshly squeezed lime juice
  • 2 teaspoons grated lime peel
  • 6 ounces white baking chocolate, chopped
  • 1 (20 oz.) can blueberry pie filling
  • 6 tablespoons toasted coconut
  • Lime slices
Preparation Directions
  • Step 1Heat oven to 400°F.
  • Step 2Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Fold edges under; crimp as desired. Using a pastry brush, brush entire crust with egg white; prick bottom and sides several times with fork to prevent bubbling.
  • Step 3Bake 10 to 12 minutes, or until golden brown. Cool crust completely on a wire rack before filling.
  • Step 1Sprinkle gelatin over cold water; set aside.
  • Step 2Whisk together heavy cream, cream of coconut, lime juice and lime peel in medium saucepan over medium heat. Bring to a boil. Remove from heat.
  • Step 3Stir reserved gelatin; add to filling mixture along with white chocolate. Whisk until smooth.
  • Step 1Pour filling into prepared pie crust; smooth top with a rubber spatula. Refrigerate pie until firm. Spread blueberry pie filling over top, smoothing it with a rubber spatula.
  • Step 2Sprinkle edges of the pie with toasted coconut; garnish with lime slices, if desired.
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