This Lime and Coconut Cream Pie is a variation of the Strawberry Cream Pie I made for Pi Day. With the green-tinted coconut, and a "nest" full of jellybean eggs, it's a perfect Easter treat. :)
You will need:1 pie crust (recipe below ... or store-bought is fine)
1/2 c. coconut, tinted green
2 c. non-fat, plain Greek yogurt
1 pkg. lime Jello
Bake the pie crust for 10-12 minutes at 400 degrees Fahrenheit, until lightly golden brown. Sprinkle half of the coconut on the bottom of the crust.
In a medium-sized bowl, stir together yogurt and Jello. Pour on top of coconut and spread evenly.
Arrange remaining coconut on top. Create a "nest" in the center of the pie and fill with jellybean "eggs." Chill for 4-6 hours, until set.
Pie Crust Recipe
You will need:
1 c. + 2 Tbsp. flour
1 tsp. salt
1/3 c. oil
1-3 Tbsp. VERY cold water
In a medium bowl, stir together flour and salt. Drizzle in oil and stir with a fork until it resembles coarse crumbs. Add water, 1 Tbsp. at a time, just until dough comes together. Press into a ball, then roll out and place in pie tin. (I find it easiest if I roll the dough between two sheets of waxed paper, because it doesn't stick to my countertops, and it's super-easy to transfer to the pie tin this way.)