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Boozy coco-lime pie

Name: Boozy coco-lime pie
Total time: 50 min
Ingredients: coconut biscuits 350g; butter 150g, melted; egg yolks 3; coconut rum 5 tbsp; condensed milk 397g tin; limes 4, zested and juiced; double cream 300ml; icing sugar 2 tbsp; toasted coconut shreds to finish

50 minutes + chilling
serves 8
Easy

Like a happy mash-up of a key lime pie and a piña colada, this is a Saturday night kind of pudding. It's easy to make but looks really impressive on the table

Published: October 9, 2015 at 10:40 am

Ingredients

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

Method

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.