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Try this refreshing pie after your next dinner gathering. Be sure to use fresh lemons and limes for best flavor. A great do-ahead dessert!

LEMON-LIME CREAM PIE

Crust:

4 tablespoons butter

3/4 cup graham cracker crumbs

2/3 cup sweetened flaked coconut

Filling:

3/4 cup sugar

1 teaspoon each grated fresh lemon and lime peel

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

2 eggs, slightly beaten

2 tablespoons butter

1 cup (1/2 pt.) whipping cream

2 tablespoons powdered sugar

1. MICROWAVE (100%) butter in uncovered dish 30 to 40 seconds or until melted. Stir in crumbs and coconut until well mixed.

2. Press firmly into bottom and up sides of sprayed 8 or 9-inch pie plate.

3. MICROWAVE (100%), uncovered, 75 to 90 seconds or until lightly toasted, rotating twice. Cool. Meanwhile, combine sugar, peels and juices in 2-cup glass measure. Beat in eggs with fork. Add butter.

4. MICROWAVE (100%), uncovered, 2 to 2 1/2 minutes or until mixture is thickened, stirring 3 or 4 times. Cool.

5. Beat cream and powdered sugar until thickened. Fold in cooled lemon-lime mixture. Spoon into cooled crust. Refrigerate at least 4 hours before serving.

About 8 Servings

TIPS · If using unsweetened coconut, add 2 tablespoons powdered sugar to crust.

>About 2 cups thawed frozen whipped topping can be substituted for whipped cream and powdered sugar.

Nutrition Info/Serving: 357 calories, 3 g protein, 31 g carbohydrate, 24 g fat, 117 mg cholesterol, 198 mg sodium, 1.2 g dietary fiber.

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