Chef Bob’s Coconut Lime Pie with Coconut Macadamia Crust
Chef Bob
CRUST
35 each vanilla wafer cookies
1/3 cup macadamia nuts
1/3 cup coconut flakes
1/4 cup butter – melted
…
FILLING
1 can Coco Lopez
2/3 cup low-fat Greek yogurt
1/2 cup fresh lime juice
2 teaspoons lime zest
3 tablespoons cold water
2 teaspoons unflavored gelatin
3/4 cup whipping cream — chilled
2 tablespoons powdered sugar
lime slices
CRUST: Grind the nuts and cookies in a food processor until fine. Add the coconut and butter and pulse just until mixed. Press into a deep pie dish, cover and freeze 30 minutes. Bake in a 350 degree oven pre-heated until golden, about 15 minutes. Let cool. pour cold water into a small bowl and sprinkle gelatin over the top to soften, about 10 minutes. While gelatin is softening, Mix the Coco Lopez, yogurt, lime juice, and
zest in a large bowl. Stir the gelatin to dissolve and microwave 30 seconds to dissolve completely. Whisk gelatin into the coconut mixture. Pour into crust and chill until set.