Coconut Lime Pie

Directions

1. 1. Prepare piecrust. Cold completely.
2. 2. Filling: Sprinkle water over gelatin in a c.. Let stand at least 2 min to soften.
3. 3. Whisk cornstarch and 1/4 c. of the lowfat milk in a 1-qt microwave-safe measuring c. or possibly bowl till smooth. Whisk in egg yolks, 1 tsp. of the lime peel and the salt. Whisk in remaining 1 1/4 c. lowfat milk and the cream of coconut till blended.
4. 4. Microwave on high 3 min. Whisk till smooth. Microwave 3 1/2 to 7 1/2 min longer, whisking every 2 min, till boiling, thickened and smooth. Immediately stir in softened gelatin and continue stirring till gelatin dissolves (you'll see it liquefy).
5. 5. Stir mix through a fine-mesh strainer into a medium-size bowl (not aluminum). Stir in remaining 1/2 tsp. lime peel and the lime juice.
6. 6. Set bowl in a larger bowl half-filled with ice water. Stir mix and scrape down sides of bowl often, 5 - 10 min, till cold and thick sufficient to fall in soft mounds. Stir in vanilla. Remove bowl from ice-water bath.
7. 7. Beat cream with electric mixer till soft peaks form when beaters are lifted. Gently stir into filling just till blended.
8. 8. Spread filling in piecrust. Cover surface of filling with plastic wrap
9. (to keep a skin from forming) and chill at least 2 hrs till set or possibly up to 3 days.
10. 9. Coconut Cream: Up to 1 hour before serving, beat heavy cream, cream of coconut and vanilla in a medium-size bowl till 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 possibly spread cream on filling. Sprinkle with coconut, if you like. Chill till ready to serve.
11. NOTES :* Makes 10 servings.