Lime & Coconut Pies
Preparation Time: 15 minutes
Cooking Time: 18 minutes
Cuisine: American
Category: Desserts
A totally tropical taste! These mini Lime & Coconut Pies are simple to make and totally delicious.
TOP TIP
- The bases may soufflé up a bit during baking. This is ok, just press the biscuit and butter mix back in place and reshape any wonky edges.
- Use coconut cream in a carton (not a tin) and store the carton in the fridge overnight.
Ingredients
Base
170g Oat based Digestive Biscuits (Hobnobs obvs)
60g Melted Butter
Custard Filling
397g (1 Tin) Condensed Milk
4 Egg Yolks
Zest and juice of 4 limes
To Decorate
Coconut Cream (1 carton)
Lime Zest
170g Oat based Digestive Biscuits (Hobnobs obvs)
60g Melted Butter
Custard Filling
397g (1 Tin) Condensed Milk
4 Egg Yolks
Zest and juice of 4 limes
To Decorate
Coconut Cream (1 carton)
Lime Zest
Method
- Blitz the biscuits in a food processor or bash up in a bag with a rolling pin.
- Mix with the melted butter.
- Press evenly into buttered muffin trays
- Bake at 160°C Fan for 8 minutes.
- Briefly whisk all the filling ingredients together until smooth. Then pipe or spoon into the cases.
- Bake at 160°C for 10 minutes.
- Allow to cool and the refrigerate for a couple of hours before gently easing out of the tin.
- Run a sharp knife around the edge of the tin and they should pop out.
- Briefly whisk the coconut cream then spoon on to each pie.
- Sprinkle some lime zest over the top.