Olive Magazine
Coconut and Lime Pie Recipe

Boozy coconut and lime pie

Published: October 9, 2015 at 10:40 am
loading...
  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 8

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

Nutrition:
NutrientUnit
kcal778
fat54.1g
saturates34.1g
carbs56.5g
fibre1.9g
protein9.3g
salt0.7g
Advertisement

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

Ingredients

  • 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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content