Lime in the Coconut Pie

Ingredients:

PASTRY CRUST
1 cup Pillsbury BEST® All Purpose Flour, sifted
1/2 cup Pillsbury BEST® Whole Wheat Flour, sifted
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
2 tbsps. sugar
1/2 cup Crisco® Butter Shortening
4 tbsps. cold water

FILLING
3 tbsps. butter, softened
3 oz. cream cheese, softened
4 tbsps. frozen limeade concentrate, thawed
1 cup whole milk
1 pkg. (3.4 oz) vanilla flavor instant pudding and pie filling mix
2 tsps. coconut flavor
1 cup powdered sugar, sifted
1-1/2 cups heavy whipping cream, whipped, divided

TOPPING
1 cup Whipped cream
4 tbsps. powdered sugar
1 tbsp. vanilla extract
1 tsp. lime zest, for garnish

Preparation Directions:

PASTRY CRUST
1. HEAT oven to 400°F.

2. COMBINE flours, cinnamon, ginger, salt and sugar, in large bowl. Mix well. Cut in shortening with pastry blender until mixture resembles small peas. Sprinkle water one tablespoon at a time over flour mixture and gently blend with fork until mixture is moistened.

3. FORM into a ball. Place on floured surface and roll out into 1/8-inch thick circle. Gently fold pastry in half and place in 9-inch pie plate. Crimp edges and prick bottom and sides with fork.

4. BAKE in 400°F oven for 10 minutes or until golden brown. Remove from oven and set aside to cool completely before filling.

FILLING
1. COMBINE combine butter, cream cheese, limeade and powdered sugar in a small bowl.

2. MIX together milk and instant pudding, in a large bowl, blending well with wire whisk until mixture begins to thicken, approximately 2 minutes. Add coconut flavoring and mix well.

3. WHIP heavy whipping cream until stiff peaks form. Gently fold in one cup of whipped cream to pudding mixture. Set aside. Fold remaining 1/2 cup of whipped cream into lime-cheese mixture.

4. SPREAD pudding mixture evenly over bottom of cooled pie crust. Gently spread lime-cheese mixture over pudding layer.

5. COVER with plastic wrap and refrigerate for several hours or overnight if possible.

WHIPPED TOPPING
1. WHIP heavy whipping cream with sugar and vanilla extract until stiff peaks form. Top pie with whipped cream, sprinkle with lime zest and serve.