This zesty, morish pie is so good it is hard to stop at one piece. The lime zest, juice, coconut milk and desiccated coconut make this pie full of flavour. I sprinkle lime zest onto the meringue before cooking to give it extra zing. This pie is low FODMAP and can be made low fat, gluten and lactose free. Enjoy!
This zesty, morish pie is a delicious crowd stopper dessert at parties
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 1 pie, 8 large or 12 small portions
Ingredients 3/4 cup desiccated coconut
1/3 cup self raising flour (gluten free if required)
1 cup caster sugar
1 lime, juiced and finely zested (reserve 1 tsp for the meringue)
1 tbsp vanilla essence
1 1/2 cups coconut milk
1/3 cup butter, melted (nuttelex if lactose free required)
4 egg whites
6 tbsp caster sugar
1/2 tsp cornflour
Pinch of salt
Preheat the oven to 180 degrees. Line a 25cm wide, 3cm deep pie dish with baking paper.
Add the desiccated coconut, self raising flour, caster sugar and lime zest (reserving 1 tsp zest for the meringue) into a bowl. Stir to combine.
The lime zest gives the pie extra flavour
Add the lime juice, eggs, vanilla essence, coconut milk and butter to the desiccated coconut mixture. Blend for 1-2 minutes until the ingredients are combined. I used a stick mixer but any blender would work well.
Pour the ingredients into the pie dish and bake for 20 -25 minutes, until a knife is inserted and comes out clean. Cool in the pie dish.
Pour the mixture into the pie dish
While the pie is cooling, preheat a baking tray in the oven at 180 degrees.
Beat the egg whites in a large bowl until stiff peaks form.
Put the sugar, cornflour and salt into a small bowl and stir to combine.
Gradually add the sugar mixture, tablespoon at a time, to the egg whites and continue to beat until the sugar dissolves and the meringue is glossy.
Place the pie on a cooling rack.
Put a piece of baking paper on the top of the pie. Spoon the meringue mixture onto the baking paper, over the top of the outline of the pie, until the outline of the pie is covered by meringue. Use the back of the spoon to make swirls in the meringue mixture. Sprinkle 1 tsp of lime zest over the meringue.
Place baking paper on the pie, spoon meringue on the paper until the outline of the pie is covered and then sprinkle with lime zest
Gently transfer the baking paper and meringue mixture to the baking tray in the oven. Bake for 8-10 minutes until golden brown.
Take the meringue out of the oven and transfer to the pie using a spatula.
Slice and serve. Enjoy!
For a lighter version replace the coconut milk with low fat milk.
Substitute lime with lemons.
This lime pie is great for parties or as a delicious dessert