Ingredients
1 coconut-graham-cracker
1 piecrust
FILLING
1 1/2 tsp unflavored gelatin
3 tbsp cold water
1/4 cup cornstarch
1 1/2 cup milk
2 large eggs, yolks only
1 1/2 tsp lime zest
1/8 tsp salt
1 cup coconut cream, not coconut
1 milk
1/2 cup fresh lime juice
2 tsp vanilla
1/2 cup whipping cream, heavy
COCONUT CREAM
1 cup heavy whipping cream
1/4 cup cream of coconut
1/2 tsp vanilla extract
GARNISH
1 toasted coconut
Directions
1. Prepare piecrust. Cool completely.
2. Filling: Sprinkle water over gelatin in a cup. Let stand at least 2
minutes to soften.
3. Whisk cornstarch and 1/4 cup of the milk in a 1-quart
microwave-safe measuring cup or bowl until smooth. Whisk in egg
yolks, 1 teaspoon of the lime peel and the salt. Whisk in remaining 1
1/4 cups milk and the cream of coconut until blended.
4. Microwave on high 3 minutes. Whisk until smooth. Microwave 3 1/2
to 7 1/2 minutes longer, whisking every 2 minutes, until boiling,
thickened and smooth. Immediately stir in softened gelatin and
continue stirring until gelatin dissolves (you'll see it liquefy).
5. Stir mixture through a fine-mesh strainer into a medium-size bowl
(not aluminum). Stir in remaining 1/2 teaspoon lime peel and the lime
juice.
6. Set bowl in a larger bowl half-filled with ice water. Stir mixture
and scrape down sides of bowl often, 5 to 10 minutes, until cool and
thick enough to fall in soft mounds. Stir in vanilla. Remove bowl
from ice-water bath.
7. Beat cream with electric mixer until soft peaks form when beaters
are lifted. Gently stir into filling just until blended.
8. Spread filling in piecrust. Cover surface of filling with plastic
wrap (to keep a skin from forming) and refrigerate at least 2 hours
until set or up to 3 days.
9. Coconut Cream: Up to 1 hour before serving, beat heavy cream,
cream of coconut and vanilla in a medium-size bowl until stiff peaks
form. Pipe a lattice design on filling, then a border around edge of
pie (using a pastry bag fitted with a star tip) or spread cream on
filling. Sprinkle with coconut, if desired. Refrigerate until ready
to serve.
Recipe By : Womans Day, daily recipe
Servings: 10 servings
Coconut-Lime Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into the far past, in truth as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these old cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into Roman times around 25BC a man called Apicius created some scripts which described recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans used a wide range of aromatic flavors, including many that are still in use today like thyme, mint and parsley. Moving on, we have two books which were published in the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that we all know today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices like parsley and basil. The introduction of these new culinary ideas caused an outbreak in recipe manuscripts, the majority of which are now in academic collections. During the following few centuries, the rich families of Wesstern Europe strove to offer the most exotic meals, and consequentially the best chefs and their recipe collections were at a premium. However, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cooking publications were greatly in demand mostly as a result of better eduction, people having increased free time and having more disposable income. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Coconut Lime Pie recipe.
