Coconut Lime Pie with Shortcrust Pastry

Rating

Coconut Lime Pie. A twist on a traditional American recipe. This lime pie with shortcrust pastry bottom is made even more tropical by adding a coconut element. Lightly sweet and fresh with a subtle coconut undertone. So delicious you can't stop eating it.

Prep Time25 minsCook Time45 minsTotal Time1 hr 10 minsYields12 Servings
DifficultyBeginner
Ingredients:
 250 g Organic wheat flour
 150 g Powdered sugar
 5 medium large eggs
 3 Limes
 4 tbsp Desiccated coconutFor decoration
Kitchen supplies:
 Pie tin (Ø 24 cm/9/1/2 inch) with removable bottom
 Hand blender
 Baking Paper
 Blind Baking Filling
Directions:
1

Put the flour, 1 egg, 100 gram of the sugar and half of the coconut oil (125 gram) in a large mixing bowl and knead until the dough does not stick to your hands and the bowl anymore.
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for 15 minutes.

2

Preheat the oven 200°C / 390°F. Grease the pie pan with a small amount of coconut oil and dust well with some flour. Spread the dough evenly over the pie pan and along the raised edge. Put baking paper on top and fill this with your blind baking filling. Spread the blind baking filling evenly. Bake the pie crust for 15 minutes in the middle of the oven.

3

Wash 1 lime thoroughly and grate the green skin until you see the white. Squeeze the limes, Heat the rest of the coconut oil until liquid but still cool.
Blend the rest of the eggs, sugar, lime juice (including pulp), coconut oil and lime skin rasp with a Hand blender until smooth.

4

Remove the pie crust from the oven, remove the baking paper and blind baking filling.
Put the crust back in the oven and pour the filling on top. Bake for another 30 min. until done.

5

Remove the pie from the oven, sprinkle with desiccated coconut and let it cool.

Category, , , , , Cooking MethodDiet

Ingredients

Ingredients:
 250 g Organic wheat flour
 150 g Powdered sugar
 5 medium large eggs
 3 Limes
 4 tbsp Desiccated coconutFor decoration
Kitchen supplies:
 Pie tin (Ø 24 cm/9/1/2 inch) with removable bottom
 Hand blender
 Baking Paper
 Blind Baking Filling

Directions

Directions:
1

Put the flour, 1 egg, 100 gram of the sugar and half of the coconut oil (125 gram) in a large mixing bowl and knead until the dough does not stick to your hands and the bowl anymore.
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for 15 minutes.

2

Preheat the oven 200°C / 390°F. Grease the pie pan with a small amount of coconut oil and dust well with some flour. Spread the dough evenly over the pie pan and along the raised edge. Put baking paper on top and fill this with your blind baking filling. Spread the blind baking filling evenly. Bake the pie crust for 15 minutes in the middle of the oven.

3

Wash 1 lime thoroughly and grate the green skin until you see the white. Squeeze the limes, Heat the rest of the coconut oil until liquid but still cool.
Blend the rest of the eggs, sugar, lime juice (including pulp), coconut oil and lime skin rasp with a Hand blender until smooth.

4

Remove the pie crust from the oven, remove the baking paper and blind baking filling.
Put the crust back in the oven and pour the filling on top. Bake for another 30 min. until done.

5

Remove the pie from the oven, sprinkle with desiccated coconut and let it cool.

Coconut Lime Pie with Shortcrust Pastry