Boozy coco-lime pie
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.
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
• 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.
• 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.
• 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.
PER SERVING 778 KCALS|FAT 54.1G|SATURATES 34.1G CARBS 56.5G|FIBRE 1.9G|PROTEIN 9.3G|SALT 0.7G