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 Grams coconut milk coconut milk Recipe
- 170 Grams raw caster sugar BUY
- 60 Grams cream BUY
- 3-4 lime zest and juice
- 2 Tablespoons plain flour
- 40 Grams fresh lemon juice
- 1 Teaspoon vanilla bean paste BUY
- 2 eggs
- 3 egg yolks
- 3 Tablespoons flaked coconut
- 300 Milliliters coconut cream Recipe
- 2 Teaspoons raw caster sugar BUY
- 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/spatter guard 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 coconut 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 whipped coconut cream and garnish with the toasted coconut.
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