Lime Pots de Creme and Fluffy Lime Pie
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Fresh lime juice||1 Cup (16 tbs)|
|Yellow food coloring||2 Drop (Optional)|
|Green coloring||2 Drop (Optional)|
|Cold butter||1⁄2 Cup (8 tbs), cut in pieces|
|Whipping cream||2 Cup (32 tbs)|
|Toasted desiccated coconut||1⁄2 Cup (8 tbs)|
|Vanilla wafers||1 1⁄4 Cup (20 tbs) (About 32 Wafers)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cream of tartar||1 Pinch|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
Lime Butter: In top of double boiler, combine sugar, lime juice, eggs, egg yolks and food coloring, if using.
Cook, stirring, over boiling water until mixture is thickened and smooth.
Whisk pieces of butter into mixture and let cool.
Whip cream and fold into cooled lime mixture.
For Lime Pots de Creme, spoon 1/3 of mixture into 4 or 6 individual dessert dishes or parfait glasses.
Sprinkle with half the coconut.
Reserve remainder for Fluffy Lime Pie.
Lime Pie Crust: In bowl, combine crumbs, pecans, sugar, cinnamon and melted butter; press lightly onto bottom and sides of 10-inch (25 cm) pie plate.
Bake in 300 °F (150°C) oven for 10 minutes; let cool completely.
Meringue: Beat together egg whites and cream of tartar until soft peaks form.
Gradually add sugar and continue beating until stiff peaks form.
For Fluffy Lime Pie, fold meringue into remaining lime-cream mixture and spoon into cooled crust.
Garnish with remaining coconut.