Coconut and lime meringue pie25 February 2013
As you can probably tell from recent recipes, I am obsessed with coconut. You can use lemon for this dish instead of lime.
- For the pastry:
180 g flour
70 g butter
70 g castor sugar
Pinch of salt
1 egg yolk
- For the coconut layer:
400 ml coconut milk
¼ cup castor sugar
1 tsp vanilla essence
2 tbsp flour
½ cup desiccated coconut
- For the lime layer:
130 ml sweetened condensed milk
3 egg yolks
300 ml cream
The zest (in large strips) and juice of 2 limes
- For the meringue:
3 egg whites
Pinch of salt
4 tbsp castor sugar
- To make the pastry, combine the flour, butter, sugar, and salt in a food processor until the mixture has the consistency of fine breadcrumbs. Add the egg and egg yolk and whiz until everything comes together into a ball. Turn the ball out onto a lightly floured bench and fold gently with your fingertips until you have a smooth dough. Wrap the dough in baking paper and leave in the fridge for at least one hour.
- Grease and line a 25 cm round pie dish. Once the dough has chilled, roll it out and drape it over the dish, leaving a bit of excess dough hanging over the side. Chill for at least 30 minutes.
- Bake the pastry at 180°C fan forced for 15 minutes until it just begins to brown. Cut off the excess pastry from around the side of the dish.
- For the coconut layer, combine all the ingredients and bring to the boil over a low heat, whisking constantly. Remove from the heat and press baking paper over the surface of the mixture to prevent a skin forming.
- To make the lime layer, whisk together the sweetened condensed milk and egg yolks, reserving the egg whites for the meringue. Gently heat the cream with the lime zest, until you can see a little steam coming off the top. Pour the hot cream into the egg mixture, whisking constantly. Return the resulting mixture to the pot and cook slowly, stirring continuously, until the custard thickens and coats the back of a spoon. Remove from the heat and whisk in the lime juice. Strain out the strips of lime zest and press baking paper over the top.
- For the meringue, beat the egg whites and salt until they form stiff peaks. Incorporate the sugar one tablespoon at a time, beating well after each addition.
- To arrange the pie, spread the coconut layer over the bottom of the pastry, followed by the lime layer. Dollop the meringue over the top and smooth it down. Sprinkle over a little extra desiccated coconut and bake for 15 minutes at 180°C. Let the pie cool completely in its dish, then chill for at least two hours before serving.