Tuesday, April 16, 2013


Enough of the healthy recipes that have been posted for the past three weeks. Time for pie! It does use light whipped topping and reduced-fat sour cream, though, so you might be able to convince yourself this pie is healthy too. Just don't eat more than one piece at a time and you'll probably be okay.

Creamy Coconut Lime Pie 

1/2 package (15 ounces) refrigerated pie crust (1 crust) 
1 container (12 ounces) light frozen whipped topping, thawed, divided 
1 container (8 ounces) reduced-fat sour cream 
2 limes 
1/2 cup sweetened flaked coconut, toasted, divided 
1 package (3.4 ounces) vanilla instant pudding and pie filling 
12 maraschino cherries with stems (optional) 

1. Preheat oven to 425ºF. 
2. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle using lightly floured baker's roller. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely. 
3. Attach open star tip to a decorator; fill with 1 cup of the whipped topping. Set aside for garnish. 
4. In bowl, whisk remaining whipped topping and sour cream until blended. Using a lemon zester, zest one lime to measure 1 teaspoon zest; juice using juicer to measure 2 tablespoons juice. Add zest and juice to sour cream mixture; whisk until smooth. Add pudding mix and 1/4 cup of the coconut; whisk until well blended. (Mixture will be very thick.) Immediately spoon filling into crust, spreading evenly. 
5. Sprinkle top of pie with remaining coconut. Pipe 12 rosettes of reserved whipped topping around edge with decorator. Slice remaining lime; cut slices in half and place between each rosette. Top each rosette with a cherry, if desired. For easier slicing and a cooler serving temperature, refrigerate 30 minutes. Serve. 

Yield: 12 servings or 16 sample servings 

Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 10 mg, Carbohydrate 26 g, Protein 1 g, Sodium 210 mg, Fiber 0 g 

Brenda Riden
Pampered Chef Consultant

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