I love the Lime Coconut flavour combo and it appears regularly throughout my many recipes. This pie was bound to happen, a version came through my inbox from one of the many recipe sites I subscribe to (for the life of me I cannot remember which) and this is the result. Their recipe was very complex and I have simplified it right down to this. You are literally making your own coconut condensed milk. So store that little fact away and pin this so you remember where to find it next time. If you are dairy free and there is a call for condensed milk, this is that!
The rest is simple. Perfect pastry (thank you) with loads of cream and that hit of lime. Just heaven.
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- 1 Batch Flaky Butter Pie Crust blind baked into a 25cm deep pie dish until golden Recipe
- 180 Gram coconut milk
- 170 Gram Golden Caster Sugar
- 60 Gram cream
- 3-4 limes, zest and juice
- 2 Tablespoon Flour-Plain
- 40 Gram Lemon Juice - Fresh
- 1 Teaspoon Vanilla - Bean Paste BUY
- 2 eggs
- 3 egg yolks
- 3 Tablespoon flaked coconut
- 300 Milliliter cream
- 2 Teaspoon Golden Caster Sugar
- 1 Tablespoon lime zest, finely grated
Prepare the pie crust as directed. Cool completely. Leave oven on 190°C.
To make the filling, place the coconut milk and sugar into the Thermomix bowl and cook 45 min/Varoma/speed 4 until caramelised and sticky.
Add remaining filling ingredients to the Thermomix bowl and blend 10 sec/speed 8.
Place the baked pie shell onto a tray in the oven and pour the filling mixture into the shell. Push into the oven and bake until just set in the centre, about 40-45 minutes depending on the accuracy of your oven temp.
Transfer to a cooling rack and allow to cool completely.
Before serving, toast the flaked coconut in a hot oven for just a few minutes until well coloured. Remove and set aside.
Place the cream and sugar into the Thermomix bowl and whip 10-20 sec/Butterfly/speed 4 or until soft peaks form. Stir through the finely grated lime zest using your spatula.
Top the pie in the centre with the cream and garnish with the toasted coconut.