Coconut Crust:
2 cup shredded coconut – toasted 500 ml
1/4 cup brown sugar – 50 ml
1/2 cup butter – melted 125 ml
Syrup:
1 cup water 250 ml
1/2 cup sugar – 125 ml
1/4 cup lime peel – finely cut strips (zest) 50 ml
Lime Filling:
1/3 cup reserved lime syrup 75 ml
1 pkg unflavored gelatin
1/3 cup lime juice – fresh 75 ml
1/2 cup sugar – divided – 125 ml
2 eggs – separated
5 drops food coloring (green) – optional
1 cup whipping cream 250 ml
1 teaspoon vanilla – 5 ml
COCONUT SHELL:
Mix in a bowl. Firmly press into a 9 inch (20 cm) greased pie plate. Chill to firm.
To make syrup:
In a saucepan combine water and sugar. Heat to simmer. Stir in lime zest and simmer for 30 minutes. Strain, reserving syrup and lime zest.
For Filling:
Heat 1/3 cup (75 ml) of syrup in saucepan. Remove pan from heat and sprinkle with gelatin, let soften 1 minute. Then stir in lime juice, 1/4 cup (50 ml) sugar, 2 egg yolks, and food coloring, if desired. Place over low heat, stirring constantly until mixture is thick and frothy, about 5 minutes.
Remove from heat and cool to room temperature.
Beat egg whites and 2 tablespoon (25 ml) of the remaining sugar until stiff peaks form. Fold lime cream mixture into egg whites.
Beat whipping cream with remaining 2 tablespoon (25 ml) sugar and vanilla until thick. Fold whipped cream into lime filling, pour into pie shell and garnish with reserved candied lime zest.
Chill several hours before serving.