Coconut Cream Pie

1 cup water
1/4 cup cornstarch
Zest and juice from 1 lime or 3 tablespoons
lime juice concentrate.
2 eggs, beaten.
1 (15 ounce) can Coco Lopez Cream of Coconut.
1 cup flaked coconut, divided.
1 (10 inch or 9 inch deep dish) pie shell, baked.
1 cup heavy cream, sweetened, and whipped (or 4 ounce
container frozen whipped topping).

In heavy saucepan, combine water, cornstarch, lime juice,
and zest. Mix well. Add eggs and cream of coconut. Completely
combine. Bring to boil over medium heat, stirring often. Cook
12 to 15 minutes or until mixture thickens.
Remove from heat and allow to cool. Stir in 1/2 cup coconut
and pour into pie shell. Mix rest of coconut into whipped
cream. Spread cream on top of pie. Chill before serving. Store
in refrigerator.


Recipe Submitted By June



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