Chilled Lime-Coconut Pie with Macadamia-Coconut Crust

Ingredients

• 15 ounce cream of coconut canned (such as Coco López)
• 2 ounces macadamia nuts 
• 2 teaspoons gelatin powder unflavored
• 1  lime thinly sliced into rounds
• 0.5 cup juice of lime fresh
• 2 teaspoons lime zest grated
• 0.7 cup yogurt plain low-fat
• 2 tablespoons powdered sugar 
• 8 servings powdered sugar 
• 0.3 cup coconut sweetened flaked
• 0.3 cup butter unsalted melted
• 5 ounces vanilla wafers 
• 3 tablespoons water cold
• 0.8 cup whipping cream chilled

Equipment

• bowl
• sauce pan
• oven
• whisk
• measuring cup
• pastry bag
• pie form

Directions

1. Preheat oven to 350°F. Finely grind cookies and nuts in processor.
2. Transfer to medium bowl.
3. Mix in coconut.
4. Add butter and stir until blended. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish. Cover and freeze 30 minutes. (Can be prepared 1 week ahead. Keep frozen.)
5. Bake until crust is golden, about 20 minutes. Cool completely.
6. Whisk first 4 ingredients in 4-cup measuring cup or large bowl to blend.
7. Pour 3 tablespoons cold water into small metal bowl.
8. Sprinkle gelatin over.
9. Let stand until gelatin softens, about 10 minutes. Set bowl in small saucepan of barely simmering water; whisk until gelatin dissolves, about 1 minute.
10. Whisk into coconut mixture.
11. Pour into crust (filling will reach top of crust). Chill until set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
12. Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form.
13. Transfer to pastry bag fitted with large star tip. Pipe around edge of pie. Dip lime rounds into additional powdered sugar.
14. Garnish pie with lime.