Lime in the coconut pie

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves8
  • DifficultyEasy
1 prepared frozen 23cm pie crust
1 tbsp grated lime zest
4 large egg yolks
1 (410g) tin sweetened condensed milk
110ml fresh lime juice (about 4 to 5 limes)
3 tbsp coconut rum
110g sweetened coconut flakes, divided
225ml double cream
3 thin slices lime, for garnish
1) Preheat oven to 180C/Gas 4. Remove crust from freezer and let thaw for 5 minutes.

2) Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together.

3) Sprinkle 60g of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut.

4)Bake until the centre is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.)

5) For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately.

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