Coconut Lime Custard Pie

Name: Thermomix recipe: Coconut Lime Custard Pie
Prep time: 15 min
Cook time: 90 min
Ingredients: 1 Batch Flaky Butter Pie Crust blind baked into a 25cm deep pie dish until golden; 180 Grams coconut milk coconut milk; 170 Grams raw caster sugar; 60 Grams cream; 3-4 limes zest and juice; 2 Tablespoons plain flour; 40 Grams fresh lemon juice; 1 Teaspoon vanilla bean paste; 2 eggs; 3 egg yolks; 3 Tablespoons flaked coconut; 300 Milliliters coconut cream; 2 Teaspoons raw caster sugar; 1 Tablespoon lime zest, finely grated

Serves 12 Prep Time 15 minutes Cook Time 90 minutes Rated: Print

Videos

Find out more

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.

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

The Pie
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 limes zest and juice
2 Tablespoons plain flour BUY
40 Grams fresh lemon juice
1 Teaspoon vanilla bean paste BUY
2 eggs
3 egg yolks
Topping
3 Tablespoons flaked coconut
300 Milliliters coconut cream Recipe
2 Teaspoons raw caster sugar BUY
1 Tablespoon lime zest, finely grated

Do

1: Prepare the pie crust as directed. Cool completely. Leave oven on 190°C.
2: 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.
3: Add remaining filling ingredients to the Thermomix bowl and blend 10 sec/speed 8.
4: 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.
5: Transfer to a cooling rack and allow to cool completely.
6: Before serving, toast the flaked coconut in a hot oven for just a few minutes until well coloured. Remove and set aside.
7: 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.
8: Top the pie in the centre with the whipped coconut cream and garnish with the toasted coconut.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!