Coconut lime pie
※ Download: Bbc good food key lime pie
When making the whipped cream I do this about 1 hour into the pie chilling I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. Use the fruit or decorations to finish. Leave to cool or chill before serving. The base flattened after the initial 10 minutes cooking so I had to re-shape it in order to be able to pour in the mixture.
Leave in the fridge to set around 30 minutes. Scatter over the toasted coconut and serve.
Coconut lime pie - Lightly whisk the condensed milk with the egg. Pile the coconut meringue into the pastry case and gently smooth the surface.
The day before making the pie, prepare the poached lime slices for decoration. Place the sugar in a pan with 125ml water and bring to the boil. Infuse with half the mint leaves. Poach the lime slices in the syrup for about 10 minutes. To make the pastry, sift the flour into a bowl and rub in the butter. Add the sugar, egg yolks and water and mix to a soft dough. Leave to rest in a fridge for 30 minutes then roll out and press into a deep tart tin 8-10 inches. Leave the pastry to rest for another hour in the fridge. Preheat the oven to 180? Line the pastry with greaseproof paper and half fill it with ceramic baking beans or uncooked dried beans. Bake for 10 15 minutes. Remove the beans and cook for another 10 15 minutes until the pastry has turned golden. For the filling, beat the egg yolks in a bowl until light and fluffy then beat in the condensed milk, lime juice and zest. In another bowl, whisk the whites and caster sugar until firm then gently fold into the lime mixture. Completely fill the pastry case with the lime mixture and bake for 20 25 minutes until set. Finally, whip the cream until it peaks and pipe around the edge of the cold tart. Decorate with the poached lime slices and some fresh mint.
If you did both these things, then we'd suggest using the zest of just two but keeping the same amount of juice. To decorate, softly whip together the cream and icing sugar. Scatter over the toasted coconut and serve. Zest from 2 limes combined with juice from those two plus juice from the lemon. Pile it into the centre of the pie and smooth out towards the edges. Chill for at least 4 hrs or until completely set. Very easy to make and quite refreshing.
