Creamy Coconut Lime Pie Recipe

Preheat oven to 425ºF. 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.

Attach open star tip to a decorator; will with 1 cup of the whipped topping. Set aside for garnish. In bowl, whisk remaining whipped topping and sour cream until blended.

Using a lemon zester, zest one lime; juice using juicer. Add zest and juice to sour cream mixture; whisk until smooth. Add 1/4 cup of the coconut and pudding mix; whisk until well blended. (Mixture will be very thick.) Immediately spoon filling into crust; spreading evenly.

Sprinkle top of pie with remaining coconut. Pipe 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.

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