3 egg yolks
1/2 cup granulated sugar
1/3 cup cornstarch
1 can (14 ounces) cream of coconut, well shaken
2 tablespoons butter
1/3 cup key lime juice1 tablespoon grated lime zest
1 prepared graham cracker crust or
9-inch pie shell
In small bowl, beat yolks and set aside. Combine sugar, cornstarch and salt in heavy saucepan. Add cream of coconut gradually, constantly stirring with whisk to avoid lumps. Bring to boil, stirring constantly, and cook about 2 minutes or until thickened. Remove from heat. Temper yolks with about 1/2 cup of hot mixture, adding it to yolks and quickly combining (this prevents yolks from scrambling). Add yolk mixture back to cream of coconut mixture, add butter and lime juice and combine well. Return pan to heat and boil for about 2 minutes longer. Remove from heat and stir in zest. Pour into pie shell. Make meringue (recipe follows) and put on top of hot filling, spreading to edges. Bake at 350 degrees for 12 minutes, until meringue is browned. Allow to cool completely before serving.
Servings: 8. Serving size: 1 slice. Per serving: 371 calories, 4.3 g protein, 20.2 g fat, 43.3 g carbohydrates, 0.6 g dietary fiber, 216 mg sodium, 29.1 g sugars, 77 mg cholesterol
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup superfine sugar
Combine whites, salt and tartar in bowl of electric mixer and beat on medium-high speed until mixture becomes foamy. Add sugar in a slow stream and beat until mixture becomes stiff and glossy (take care not to overbeat).