Make this boozy coconut and lime pie, then check out our key lime pie, mini key lime tarts, lime cheesecake and lemon and lime tart.


  • 350g coconut biscuits
  • 150g butter, melted
  • 3 egg yolks
  • 5 tbsp coconut rum
  • 397g tin condensed milk
  • 4 limes, zested and juiced
  • 300ml  double cream
  • 2 tbsp  icing sugar
  • to finish toasted coconut shreds


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Crunch the biscuits into a food processor then whizz to crumbs. Tip in a bowl and stir in the melted butter. Press into the base and sides of a 20cm loose-botttomed sponge tin. Bake in the oven for 10 minutes, then cool.

  • STEP 2

    To make the filling, put the egg yolks and 3 tbsp rum into a bowl. Whisk for 2 minutes until pale. Add the condensed milk and whisk for another 4 minutes, then add the lime zest and juice and whisk again for 2-3 minutes until thickened. Pour into the pie case then put back in the oven for 20 minutes. Cool then transfer to the fridge and chill completely for 2-3 hours.

  • STEP 3

    To finish, put the cream, with the icing sugar and another 2 tbsp of rum, into a bowl and whisk until softly whipped. Dollop over the top of the pie then finish with coconut shreds.


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