Lime-in-the-Coconut Pie Recipe

• 1 (9 inch) prepared graham cracker crust
• 1 (14oz) can light coconut milk
• 1/3 c lime juice
• 1 tsp vanilla extract
• 2 drops green food coloring
• 1 tbsp corn starch
• 2 tbsp powdered sugar
• 2 tsp grated lime zest
• 3 eggs, separated
• 1 pinch salt
• 1 pinch cream of tartar
• 2 c frozen whipped topping, thawed

1. Beat the egg whites with salt and cream of tartar until stiff.
2. In a separate bowl, beat egg yolks.
3. Stir in coconut milk, lime juice,
4. vanilla, and food coloring.
5. Add corn starch, sugar and zest.
6. Mix well.
7. Gently fold the mixture into beaten egg whites until combined.
8. Pour mixture into graham cracker crust.
9. Bake in preheated 325 degree oven for 15 minutes or until set.
10. Let cool at room temperature, then refrigerate for 3 hours - overnight.
11. Serving with whipped topping.

graham cracker crust, light coconut milk, lime juice, vanilla, corn starch, powdered sugar, lime zest, eggs, salt, cream of tartar, frozen whipped topping

Taken from cookeatshare.com/recipes/lime-in-the-coconut-pie-51848 (may not work)