Week 19- Put the Lime in the Coconut...

Happy Belated Mother's Day.  I had a lovely day with my husband and the girls!

For this weekend, I decided to make a pie I would enjoy to celebrate Mom's Day.  A few of you know that I have a MASSIVE collection of recipes I've saved from a variety of sources.  But even I didn't realize that I have had some of these recipes for a very long time.  The recipe I used is apparently from the August 2000 issue of Good Housekeeping- and it's actually clipped out of the magazine.  Which leaves me to wonder 1) Why was I reading Good Housekeeping 13 years ago when I was footloose and fancy free?  and 2) How did this recipe survive all the moves? For the record I have moved 9 times since I got the recipe.

Whatever.  It survived and I'm glad it did because it was delicious.  I love coconut and lime and this had fantastic flavors.  Much easier and tastier than the key lime pie I made a few months back. And I only had to squeeze 6 limes rather than 24 little key limes. Well, actually I didn't squeeze the limes.  I had my eldest helping me with lime juice duty.  She also helped place the mango on the top of the pie so don't blame me for the aesthetics.  You can see from the picture that we started with a spiral pattern and then things got a little out of hand.

BTW, one other note.  The recipe says you can get 10 servings out of this pie.  I don't understand why anyone would cut a pie in more than 8 pieces.  Of course, I eat pie for breakfast these days so maybe I have a skewed perspective.

Tropical Lime and Mango Pie
Adapted from Good Housekeeping, August 2000 recipe
Link to Coconut Lime Pie


Coconut Crust
1 cup all purpose flour
1/2 cup sweetened flaked coconut
6 tablespoons cold butter

Preheat oven to 375 degrees.  Grease the pie plate.

In a food processor pulse flour, coconut and sugar until finely ground.  Add the butter and 1 tablespoon cold water and pulse until fine crumbs form.

Sprinkle crumbs in the plate and form into a crust.

Bake about 25 minutes or until lightly golden, covering the crust with foil for the last 10 minutes.

Filling
6 limes
1 14 ounce can low-fat sweetened condensed milk
1 8 ounce container sour cream
1 envelope of gelatin
1 ripe mango

Grate 2 teaspoons of lime zest and squeeze 1/2 cup juice.  In a medium bowl, whisk together lime peel and juice with the condensed milk and sour cream.

In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 2 minutes.  Heat over low heat for about 5 minutes until gelatin dissolves. When done, combine the gelatin into the lime mixture.

Set bowl with lime mixture into a larger bowl filled with ice water.  With a spatula, stir mixture occasionally until it begins to mound (about 20 minutes).  Pour the filling into the crust and chill.

To serve, arrange mango slices on top of filling.