We all have cooking tools and kitchen gadgets we use so frequently that it’s not even worth putting them away. For example, my electric skillet has been getting a lot of playing time recently, so it sits comfortably on my counter. On the other hand, my toaster is tucked away in a cabinet. My standing mixer has always been proudly displayed and put to work, yet my wok is waiting for us to go through a stir fry phase.

Sometime last week, I reached for 13” x 9” Pyrex baking dish. Next to it, I found three glass pie dishes that had been stored. I can’t even remember the last time I made one pie, let alone actually had an opportunity to use all three of them. Realizing I clearly had an issue hoarding Pyrex, I thought it best to dust off my pie dish collection and justify the cabinet space they were occupying.

To savor every last bit of summer, I whipped up a pie that was light and loaded with tart citrus flavor. A lime filling topped with whipped coconut cream provides a combination of refreshing elements in a delicious cookie crust.

Lime Pie with Coconut Cream

• 1 package (about 20 cookies) shortbread cookies
• 5 tablespoons butter, melted
• 1 ½ tablespoons lime zest
• 3 large egg yolks
• 1 can sweetened condensed milk
• ⅔ cup lime juice, from about 5 limes
• 1-15 oz can coconut milk (refrigerate for at least 24 hours prior to using, being extra careful not to shake the can!)
• 1 tablespoon confectioners’ sugar
• 1 ½ teaspoons vanilla extract

Preheat oven to 350 degrees. In a food processor, pulse shortbread cookies until they resemble coarse sand. Combine with melted butter in a small bowl. Press cookie mixture into the bottom and sides of a 9” pie pan and bake for 10 minutes, until slightly golden. Allow to cool. In a large bowl of a standing mixer, or with a hand mixer, whip together lime zest with egg yolks until pale in color, about 5 minutes. Add in condensed milk and continue mixing, approximately 3 more minutes. Whisk in lime juice and pour into cooled pie crust. Bake for 10 minutes or until filling sets. While pie cools make coconut cream by scooping solid portion of refrigerated coconut milk into a large bowl (reserve liquid portion for another purpose, such as adding to your coffee). Whip until soft peaks form, and stir in sugar and vanilla. Smooth over cooled pie and garnish with more lime zest or lime slices. Refrigerate pie for at least two hours before serving.