Tuesday, May 1 2012, 11:37 AM MDT
Coconut Lime Pie with Macadamia Nut Crust
Chef Bob from Harmons was in the kitchen making Coconut Lime Pie with Macadamia Nut Crust.
35 each vanilla wafer cookies
1/3 cup macadamia nuts
1/3 cup coconut flakes
1/4 cup butter, melted
1 can Coco Lopez
2/3 cup low-fat Greek yogurt
1/2 cup fresh lime juice
2 teaspoons lime zest
3 tablespoons cold water
2 teaspoons unflavored gelatin
3/4 cup whipping cream, chilled
2 tablespoons powdered sugar
Grind the nuts and cookies in a food processor until fine. Add the coconut and butter and pulse just until mixed. Press into a deep
pie dish, cover and freeze 30 minutes. Bake in a 350 degree oven pre-heated until golden, about 15 minutes. Let cool.
Pour cold water into a small bowl and sprinkle gelatin over the top to soften, about 10 minutes. While gelatin is softening, Mix the
Coco Lopez, yogurt, lime juice, and zest in a large bowl. Stir the gelatin to dissolve and microwave 10 seconds to dissolve completely. Whisk
gelatin into the coconut mixture. Pour into crust and chill until set, about 4 hours. Whip the cream and sugar together for topping. Garnish
with lime slices.