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Lime and coconut cream pie
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Prep Time:
130 minutes
Cook Time:
60 minutes
Total Time:
190 minutes
Sprinkle store-bought marshmallows over this coconut Key lime pie for a simple and delicious twist!
Ingredients:
  • 150g (1 cup) plain flour
  • 35g (1/3 cup) desiccated coconut
  • 40.00 gm caster sugar
  • 80g butter, chilled, chopped
  • 30.00 gm chilled water
  • 1 egg white, lightly whisked
  • 190g large white marshmallows
  • 4 eggs
  • 155g (3/4 cup) caster sugar
  • 2 tsp finely grated lime rind
  • 125ml (1/2 cup) lime juice
  • 125ml (1/2 cup) coconut cream
Instructions:
  • Preheat your oven to 180C/160C fan forced and give a light grease to a 20cm pie dish.
  • In a food processor, blend the flour, coconut, sugar, and butter until the mixture looks like fine breadcrumbs. Add water and pulse until the dough begins to form small clumps. Transfer the dough onto a work surface and gently knead it together. Roll out the pastry between two sheets of baking paper into a 3-4mm-thick disc. Line the prepared dish with the pastry, trim and crimp the edges. Chill in the fridge for 20 minutes.
  • 1. Prepare the pastry by lining it with baking paper and filling it with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights and continue baking until lightly golden. 2. Brush the base with egg white and bake for an additional 5 minutes. 3. Allow the pastry to cool completely to room temperature before using.
  • Combine eggs, sugar, rind, juice, and coconut cream in a bowl, whisk until smooth. Pour mixture over pastry and bake for 35 minutes or until set. If the pastry edge is browning too quickly, cover it with foil. Allow to cool completely at room temperature.
  • Place the marshmallows over the filling and torch them until golden brown.

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