Last week, I promised to share lemon and lime pie recipes with you and here are a couple of really good ones you’ll surely want to try – one for a cool and velvety-smooth coconut-lime pie, the other from reader Charlotte Ward for lemon meringue pie. Accomplished bakers like Charlotte are pros at making pies, even ones with temperamental toppings like meringue, but lucky for us, Charlotte not only reveals the recipe she uses for her pie filling (from a Betty Crocker Cookbook), but how she expanded some of the techniques to include those she found helpful for the meringue. If your preference is for a pie created with lime, you are going to love Creamy Coconut-Lime Pie, made with gelatin, whipping cream, Key lime juice and Coco Lopez – a sweetened cream of coconut product commonly used for making piña coladas. By adjusting the amount of gelatin used in the filling, you can even make this pie without a crust. When shopping for limes, keep in mind that it will take about a half-pound of Ping-Pong ball size Key limes to get enough juice for the pie, so if you want to substitute fresh juice with bottled Nellie & Joe’s Famous Key West Lime Juice, it will make a fine substitute. Lemon meringue pie is best eaten within a day or two of making, after which the meringue will begin to break down. The lime pie, however, will keep longer and good news, should you have leftovers, they can be frozen for up to a month and enjoyed later. Making pies containing gelatin and topped with meringue may seem daunting, but follow these recipes, and you shouldn’t encounter any problems at all.