This pie was on high rotation over Christmas as it was a delicious dessert without being too heavy. The recipe has been tweaked and converted by my clever mum who knowing my husband is allergic to citrus zest, decided to blitz kaffir lime leaves into the crust to give it an awesome punch of flavour! I make it without the zest in the filling so he can eat it too but if making for me I would definitely add the extra zest because I love a strong lime flavour. Such an easy dessert to make that will really impress your friends. Enjoy. Eb x
- 30g shredded coconut
- 2 Kaffir Lime Leaves (Note: you can use lime zest if you don’t have the leaves)
- 250g Packet of sweet biscuits
- 150g butter chopped
- 4 Eggs
- 1 can sweet condensed milk
- 200g coconut cream (or just cream)
- Zest of 1 lime
- ½ cup lime juice (approx. 4-5 limes)
Grease a tart tin, I used a 24cm pan.
Add coconut and kaffir lime leaves to the bowl and blitz on Speed 8 for 10 seconds. Scrape down the sides. Add the biscuits and chop on Speed 5 for 15 seconds. Set aside in a bowl.
Add butter to the bowl and melt for 2 minutes at 60° Speed 2.
Add biscuit and mix on Reverse Speed 4 for 10 seconds.
Press into your prepared pan. Place in the fridge to set.
Preheat oven to 160°.
Without cleaning the bowl add eggs, condensed milk, cream and zest and mix on Speed 4 for 10 seconds. Scrape down the sides.
With blades on Speed 4 add the lime juice through the measuring cup. Mix for 10 seconds.
Pour into your pan and bake for 20-30 minutes (depending on your oven). Middle should still have some wobble.