Total Calories: 458
Heat oven to 450°F. Allow crust pouch to stand at room temperature for 15 to 20 minutes. Remove pie crust from pouch. Unfold crust. Sprinkle with 2 tablespoons coconut press in lightly. Carefully place crust, coconut side up, in 9-inch pie pan press in bottom and up sides of pan. Flute edge prick crust generously with fork. Bake at 450°F. for 9 to 11 minutes or until golden brown. Cool crust while preparing streusel and filling. Reduce oven temperature to 425°F.
In small bowl, combine flour and 1/4 cup sugar. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in 1/4 cup coconut. Spread mixture in ungreased shallow baking pan. Bake at 425°F. for 4 to 8 minutes or until light golden brown, stirring every minute. Set aside.
In medium saucepan, combine pudding mix, 1/2 cup sugar, lime juice and egg yolks mix well. Stir in 2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat stir in lime peel. In small bowl, combine vanilla chips and 1/2 cup of the hot pudding mixture stir until chips are melted.
In small bowl, beat cream cheese until light and fluffy. Add vanilla chip mixture beat until smooth. Spoon and spread in baked crust. Stir sour cream into remaining pie filling mixture blend well. Spoon and spread over cream cheese layer. Refrigerate 2 hours or until chilled.
In small bowl, beat whipping cream until stiff peaks form. Pipe or spoon around edge of pie garnish with lime slices. Sprinkle streusel in center of pie. Store in refrigerator.
Nutrition Per Serving: Calories 590 Protein 6g Carbohydrate 61g Fat 36g Sodium 340mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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