May 7, 2010

Frozen Coconut Lime Pie by Guest Chef Brook

(adapted from original recipe by Lindsey Johnson of Cafe Johnsonia)

9 graham crackers (1 plastic sleeve)
1/2 cup shredded coconut
2 Tbsp. brown sugar
6 Tbsp. butter, melted

16 oz. (2 bars) 1/3 less fat cream cheese (also called Neufch√Ętel)
1 can cream of coconut (such as Coco Lopez, NOT coconut milk. Cream of coconut can be found with the mixed drink condiments AKA alcohol aisle. The brand I bought was in a squeeze bottle.)
1/2 cup heavy cream
1/2 cup fresh lime juice -from 5 to 6 smallish limes
1/4 cup sugar

To make crust:
Process the graham crackers, brown sugar, and shredded coconut in the bowl of a food processor until fine crumbs form. Remove crumbs to a small bowl and add the melted butter. Stir with a fork until all the crumbs are moistened with the butter.
Spray a 10" tart pan or 10" springform pan with non-stick cooking spray. Use the flat bottom of a measuring cup, ramekin, or glass to press the crumbs crumbs evenly on the bottom and up the sides of the pan.

Bake at 350 degrees F for about 10 to 15 minutes.

To make filling:
Wipe out the bowl of the food processor and add all the ingredients, except the heavy cream. (No need to let the cream cheese soften for this.) Process until everything is incorporated, thick, and creamy. Pour the mixture into a large bowl and scrape the bowl of the food processor with a spatula.

Whip 1/2 cup cream with mixer until it has thickened. (Be careful not to over-process or it will turn to butter!)
Fold the whipped cream into the cream cheese mixture. Pour into the prepared crust.

Freeze the pie for at least 5 hours or overnight. Let it sit for about 10 minutes before serving for easier slicing.

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