Food Network UK

Lime in the coconut pie

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Ingredients

  • 1 prepared frozen 23cm shortcrust
  • 1 tbsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please 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 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices lime, for garnish

Use imperial measurements

Method

How to make Lime in the coconut pie

1) Preheat oven to 180C/Gas 4. Remove crust from freezer and let thaw for 5 minutes.

2) Meanwhile in a bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices . Serve immediately.