Prize Pan Am Coconut Lime Pie(In Honor Of Hoosier Horse Review)

• 1 (9-inch) baked pastry shell or graham cracker crumb crust
• 1 c. water
• 1/4 c. cornstarch
• 3 Tbsp. ReaLime juice from concentrate
• 4 eggs, separated
• 1 (15 oz.) can Coco Lopez cream of coconut
• 1/4 tsp. cream of tartar
• 6 Tbsp. sugar
• 2 Tbsp. flaked coconut

1. Preheat oven to 350u0b0.
2. In heavy saucepan, combine water, cornstarch and ReaLime; mix well.
3. In small bowl, beat egg yolks; add to ReaLime mixture.
4. Add the cream of coconut; mix well.
5. Over medium heat cook and stir until mixture boils and thickens, about 12 to 15 minutes.
6. Pour into prepared pastry shell.
7. In small mixer bowl, beat egg whites with cream of tartar until soft peak forms; gradually add sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell.
8. Top with coconut.
9. Bake 12 to 15 minutes, or until golden brown. Cool.
10. Chill before serving.
11. Refrigerate leftovers.

pastry shell, water, cornstarch, realime juice from concentrate, eggs, lopez cream, cream of tartar, sugar, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228867 (may not work)