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Creamy Coconut Lime Pie

1/2   package (15 ounces) refrigerated pie crust (1 crust)
1   container (12 ounces) light frozen whipped topping, thawed, divided
1   container (8 ounces) reduced-fat sour cream
2   limes, divided
1/2   cup sweetened flaked coconut, toasted, divided
1   package (3.4 ounces) vanilla instant pudding and pie filling
12   maraschino cherries with stems (optional)
  1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes or until golden brown. Cool completely.
  2. Reserve 1 cup of the whipped topping for garnish. In large bowl, whisk remaining whipped topping and sour cream until blended. Zest one lime to measure 1 teaspoon zest; juice to measure 2 tablespoons juice. Add lime zest and juice to sour cream mixture; whisk until smooth. Add 1/4 cup of the coconut and pudding mix; whisk until well blended. (Mixture will be very thick.) Immediately spoon filling into crust; spread evenly.
  3. Sprinkle top of pie with remaining coconut. Garnish pie with reserved whipped topping. Slice remaining lime; cut slices in half and place between each rosette. Top each rosette with a cherry, if desired. Cover; refrigerate at least 30 minutes before serving.

Yield: 12 servings

Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 10 mg, Carbohydrate 26 g, Protein 1 g, Sodium 210 mg, Fiber 0 g

Cook's Tips: To toast coconut, preheat oven to 350°F. Spread coconut onto Small Bar Pan. Bake 10-12 minutes or until light golden brown; cool completely.