Preparation:
1. Pour milk into saucepan; stir in coconut and bring slowly to a boil. Remove from heat.
2. Let stand 20 minutes; strain coconut, pressing out all milk. (Reserve coconut for another use.)
3. Return milk to saucepan; stir in pudding mix. Bring quickly to a boil, stirring gradually.
4. Cool; chill, covered, 1 hour.
5. Fold in whipped cream; pour mixture into crust.
6. Slice papayas lengthwise, reserving one-quarter of one for glaze; arrange papaya slices over filling.
7. In small saucepan, combine sugar, cornstarch and salt; stir in water.
8. Cook and stir until mixture boils and thickens. Remove from heat.
9. Stir in lime juice and reserved papayas, sieved; cool slightly, then spoon over papaya slices.
10. Garnish with grated lime peel; chill pie before serving. |
