Lime & Coconut Pies


Preparation Time: 15 minutes
Cooking Time: 18 minutes
Cuisine: American
Category: Desserts
Lime & Coconut Pies - Recipe Image

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

TOP TIP

  1. 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.
  2. 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

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.

Instructional Video by Tim

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