Coconut Lime & Ginger Pie… By Lucy Simmons
June 13, 2015
If you love the marriage of zesty sharp limes, the taste's of sweet coconut and crunchy ginger then this is the dessert for you. It masquerades somewhere between a cheesecake & a key lime pie, give it a go, fresh, simple, and fun to make.........Topped off with a scattering of freshly toasted coconut.
- Prep: 35 mins
- Cook: 5 mins
- Yields: 8 Medium
1. Place the ginger biscuits into a large bag and with a rolling pin, gently crush them until they are fine crumbs or place the biscuits in a food processor and blitz. Add the melted butter and mix until all the biscuits are coated. In a 22cm fluted tart tin press the crumbs into the corner and up the side using the back of a spoon, spread over smoothly and make sure it is compact so that the filling doesn't leak out. Chill for 10 minutes.
2. In a large saucepan mix together the zest and juice of the limes, the condensed milk, coconut milk and 100 ml of the double cream. Place on a medium to high heat and let it simmer. When it starts boiling leave it for 4 minutes, stirring occasionally. Pour the filling into the chilled base and leave in the fridge to cool for 4 hours or until completely set.
3. Whip the remaining cream with 2 tbsp of icing sugar until it starts turning into stiff peaks. Spread a thick layer of cream over the chilled dessert. Place the remaining cream into a piping bag with a star nozzle and pipe stars around the side. Lightly toast the coconut and scatter over the pie.
To serve, remove from the fridge, allow to stand for 10 minutes before pushing the tart tin off on an upstanding glass........Enjoy.