Lime Coconut Pie

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Lightly roast the grated coconut in a pan without fat, remove. Cut 100 g butter into pieces. Mix flour, grated coconut, butter, 1 pinch of salt, 70 g sugar, 1 egg yolk and 2-3 tablespoons of cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and put in a cool place for about 30 minutes. Roll out dough round (approx. 26 cm Ø). Grease a tart mould with lift-off base (24 cm Ø) and place the dough in it, press the rim. Cut off any excess dough.

2. 2

   Prick the base several times with a fork. Line with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove dry peas and baking paper and bake again for another 5 minutes. Let them cool down. Wash 2 limes, grate dry and thinly grate peel. Squeeze 6 limes. Fill up lime juice with water to 400 ml. Bring juice, 200 g sugar and 1 tablespoon butter to the boil. Stir starch, liqueur and some water until smooth and bind the liquid with it. Boil up while stirring. Mix 3 egg yolks, lime zest and 2 tablespoons of hot cream, stir into the remaining cream. Fill the cream bit by bit into the tart tin and chill for about 1 hour.

3. 3

   Fill up lime juice with water to 400 ml. Bring juice, 200 g sugar and 1 tablespoon butter to the boil. Stir starch, liqueur and some water until smooth and bind the liquid with it. Boil up while stirring. Mix 3 egg yolks, lime zest and 2 tablespoons of hot cream, stir into the remaining cream. Fill the cream bit by bit into the tart tin and chill for about 1 hour. Whip the cream until stiff. Wash 1 lime, grate dry and cut in half. First cut one half into slices and then quarter 2 slices. Cut the remaining slices and place them in the middle of the tart. Fill the cream into a piping bag with star-shaped spout and squirt 8 tuffs onto the tart. Decorate the cream tuffs with a lime corner. Put coconut chips in the middle of the tart

4. 4

   Whip the cream until stiff. Wash 1 lime, grate dry and cut in half. First cut one half into slices and then quarter 2 slices. Cut the remaining slices and place them in the middle of the tart. Fill the cream into a piping bag with star-shaped spout and squirt 8 tuffs onto the tart. Decorate the cream tuffs with a lime corner. Put coconut chips in the middle of the tart

5. 5

   1 3/4 hours waiting time

Nutrition Facts

KCAL
310 kcal

CARBS
39 g

FATS
16 g

PROTEINS
3 g