Chilled Lime-Coconut Pie with Macadamia-Coconut Crust

Crust:

35 vanilla wafer cookies (about 5 oz.)

1/3 cup dry-roasted macadamia nuts (about 2 oz.) You can make it without these

1/3 cup sweetened flaked coconut

¼ cup (1/2 stick) butter, melted

Filling:

1 15 oz. can cream of coconut (such as Coco Lopez)

2/3 cup plain low fat yogurt

½ cup fresh lime juice

2 tsp. grated lime peel

3 Tbsp. cold water

2 tsp. unflavored gelatin

¾ cup chilled whipping cream

2 Tbsp. powdered sugar

1 lime, thinly sliced into rounds

additional powdered sugar for looks

For crust: Preheat oven to 350 degrees. Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix in coconut. Add butter and stir until blended. Press crumb mixture into the bottom and up the sides of of a 9” metal or glass pie pan. Cover and freeze for 30 minutes. Can be prepared 1 week ahead if you keep it frozen. Bake until crust is golden (about 20 minutes). Cool completely.

For Filling: Whisk first 4 ingredients in a 4 cup measuring cup or large bowl to blend. Pour 3 tablespoons of cold water into a metal bowl and sprinkle the gelatin over it. Let stand until gelatin softens, about 10 minutes. Set bowl in small saucepan of barely simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture. Pour into crust (the filling will reach the top of the crust). Chill until set, about 4 hours. This can be prepared 1 day ahead if covered and kept refrigerated. Serves 8-10.