'BOLD AND BEAUTIFUL' ROSE MALLOW ~ LIME MOUSE PIE

"A Garden is the best alternative therapy."

~ Germaine Greer

~ Rose Mallow (hardy hibiscus)

Hibiscus

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LIME MOUSE PIE

~ Tropical in flavor, this bold tart compliments a hot summer day . Keep it handy (Bon Appetit 1991) as I have for over 18 years

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Crust:

8 whole graham crackers

1/2 cup sweetened flaked coconut

7 Tbsp. melted unsalted butter

Filling:

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)

"Put a grain of boldness into everything you do."

~Baltasar Gracian