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Coconut Lime Pie With Coconut Macadamia Crust

Here's another recipe that takes me back to bequia (although the recipe originally came from bon appetit!)! . freezer time for the crust is not included nor is the chilling time for the pie.

Steps

For the crust: in the bowl of a food processor , combine the vanilla wafers and macadamia nuts.
Process until finely ground.
Transfer to a medium bowl and mix in the coconut.
Add butter and stir until well blended.
Press onto the bottom and sides of a 9-inch glass pie pan.
Cover and freeze for at least 30 minutes.
Preheat oven to 350f.
Bake about 20 minutes , or until the crust is golden brown.
Cool thoroughly.
For the filling: in a large bowl , whisk together the first four ingredients.
Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.
Let stand 10 minutes , or until the gelatin softens.
Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely , about 1 minute.
Whisk into the coconut mixture and pour into the crust.
Chill 4 hours or until set.
Cover and keep refrigerated until ready to serve.
For the topping: combine the cream and 2 tablespoons powdered sugar in a medium bowl.
Beat until.

Ingredients

vanilla wafers, macadamia nuts, sweetened flaked coconut, unsalted butter, cream of coconut, plain yogurt, fresh lime juice, lime zest, cold water, unflavored gelatin, whipping cream, powdered sugar