Thai Coconut Lime Meringue Pie

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 6 ounces gingersnap cookies, broken into pieces (about 2-1/2 cups)
• 2 tablespoons all-purpose flour
• 1/4 cup unsalted butter, chilled and cut into pieces
• 4 large egg yolks
• 14 ounces coconut milk
• 10 ounces sweetened condensed milk
• 2 tablespoons unflavoured gelatin
• 1/2 cup water
• 2/3 cup lime juice
• 4 large egg whites, at room temperature
• 1/4 cup granulated sugar

Recipe

• 1 for the crust, pulse the cookies and flour into crumbs in the bowl of a food processor.
• 2 add the butter and process until clumpy and moist.
• 3 press evenly into a 10" pie plate.
• 4 bake 10 minutes in a preheated 350 degree f oven.
• 5 cool completely.
• 6 for the filling, whisk the yolks in a medium pan until smooth.
• 7 whisk in the coconut milk and condensed milk.
• 8 bring to a simmer on medium heat, stirring constantly, 10 to 15 minutes.
• 9 reduce the heat to low and simmer just until the foam disappears and the mixture is thick enough to coat the back of a spoon.
• 10 remove from the heat.
• 11 sprinkle the gelatin over the water in a microwave-safe measuring cup.
• 12 let sit 5 minutes to soften.
• 13 microwave on high power 30 seconds or until the gelatin has dissolved. do not boil.
• 14 stir.
• 15 whisk the gelatin into the egg mixture, then whisk in the lime juice.
• 16 pour the filling into the crumb crust and set aside.
• 17 for the meringue, whip the egg whites with an electric mixer on medium-high speed until soft peaks form.
• 18 add the sugar a tablespoon at a time and continue beating until stiff but not dry.
• 19 spread the meringue over the filling.
• 20 heat 10 minutes in a preheated 350 degree f oven, until the meringue is lightly browned.
• 21 cool, then refrigerate until firm.