"A Garden is the best alternative therapy."
~ Germaine Greer
8 whole graham crackers
1/2 cup sweetened flaked coconut
7 Tbsp. melted unsalted butter
1/2 cup amber (gold) rum
1 1/2 tsp. unflavored gelatin
4 large eggs
1 cup sugar
2/3 cup fresh lime juice
3 Tbsp. grated lime peel
1 cup chilled whipping cream
Sweetened flaked toasted coconut
- For crust: Preheat oven to 350-degrees. Process graham crackers in processor until finely ground. Add coconut and butter and pulse to blend. Press crumb mixture on bottom and 1 3/4 - inches up sides of 8-inch springform pan. Bake until golden brown on edges, about 10 minutes. Cool completely.
- For filling: Place rum in small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften. Whisk eggs, sugar and lime juice in heavy small saucepan over medium-high heat until mixture thickens and just comes to boil, about 4 minutes. Remove from heat. Add gelatin mixture and stir until gelatin melts. Mix in 2 Tbsp. lime peel. Refrigerate mixture until cold but not set, stirring occasionally, about 30 minutes.
- Whip chilled cream until soft peaks form. Fold whipped cream into lime mixture. Pour filling into crust. Refrigerate until filling is set, about 3 hours. (Can prepare 1 day ahead.)
- Sprinkle pie with toasted coconut and remaining 1 Tbsp. lime peel. Cute into wedges and serve. (8 servings)