1 (9-inch) baked pastry shell or graham cracker crumb crust 1 cup water ¼ cup cornstarch 3 tablespoons ReaLime® Lime Juice from Concentrate 2 eggs 1 (15-ounce) can Coco Lopez® Cream of Coconut 1 cup (½ pint) Borden® or Meadow Gold® Whipping Cream, whipped or 1 (4-ounce) container frozen non-dairy whipped topping, thawed (1 ¾ cups) 2 tablespoons flaked coconut Preheat oven to 350°. In heavy saucepan, combine water, cornstarch and ReaLime® brand; mix well. In small bowl, beat eggs; add to lime mixture. Add cream of coconut; mix well. Over medium heat, cook and stir until mixture boils and thickens, about 12 to 15 minutes. Pour into prepared pastry shell. Cool. Fold coconut into whipped cream; spread on top of pie. Chill. Refrigerate leftovers. |