LEMON-LIME CREAM PIE
Try
this refreshing pie after your next dinner gathering. Be sure to use
fresh lemons and limes for best flavor. A great do-ahead dessert!
Crust:
4 tablespoons butter
3/4 cup graham cracker crumbs
2/3 cup sweetened flaked coconut
Filling:
3/4 cup sugar
1 teaspoon each grated fresh lemon and lime peel
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 eggs, slightly beaten
2 tablespoons butter
1 cup (1/2 pt.) whipping cream
2 tablespoons powdered sugar
1. MICROWAVE (100%) butter in uncovered dish 30 to 40 seconds or until melted. Stir in crumbs and coconut until well mixed.
2. Press firmly into bottom and up sides of sprayed 8 or 9-inch pie plate.
3.
MICROWAVE (100%), uncovered, 75 to 90 seconds or until lightly toasted,
rotating twice. Cool. Meanwhile, combine sugar, peels and juices in
2-cup glass measure. Beat in eggs with fork. Add butter.
4. MICROWAVE (100%), uncovered, 2 to 2 1/2 minutes or until mixture is thickened, stirring 3 or 4 times. Cool.
5.
Beat cream and powdered sugar until thickened. Fold in cooled
lemon-lime mixture. Spoon into cooled crust. Refrigerate at least 4
hours before serving.
About 8 Servings
TIPS ยท If using unsweetened coconut, add 2 tablespoons powdered sugar to crust.
>About 2 cups thawed frozen whipped topping can be substituted for whipped cream and powdered sugar.
Nutrition Info/Serving: 357 calories, 3 g protein, 31 g carbohydrate, 24 g fat, 117 mg cholesterol, 198 mg sodium, 1.2 g dietary fiber.