Lime & Coconut Pies

Prep 15 minutes
Cook 18 minutes
Cuisine American
Category Desserts

A totally tropical taste! These mini Lime & Coconut Pies are simple to make and totally delicious. Adapted from Liz Pruitt recipe.

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

Method

  1. Blitz the biscuits in a food processor or bash up in a bag with a rolling pin.

  2. Mix with the melted butter.

  3. Press evenly into buttered muffin trays

  4. Bake at 160°C Fan for 8 minutes.

  5. Briefly whisk all the filling ingredients together until smooth. Then pipe or spoon into the cases.

  6. Bake at 160°C for 10 minutes.

  7. Allow to cool and the refrigerate for a couple of hours before gently easing out of the tin.

  8. Run a sharp knife around the edge of the tin and they should pop out.

  9. Briefly whisk the coconut cream then spoon on to each pie.

  10. Sprinkle some lime zest over the top.

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