250g granita biscuits
¼ cup desiccated coconut
125g melted butter
397g can condensed milk
1 tbsp finely grated lime juice
½ cup lime juice
1 tsp vanilla extract
4 egg yolks
Lime zest to serve
270ml coconut cream
½ cup thickened cream
¼ cup icing sugar
Place the can of coconut in the fridge for a minimum of 6 hours to settle.
Preheat oven to 160°C. Grease a 22cm fluted tart pan with removable base.
Place biscuits in a food processor and finely crush. Add coconut and melted butter until combined. Spoon into prepared pan and press the mixture evenly over the base using the back of a spoon. Refrigerate for 30 minutes.
Whisk the condensed milk, lime rind, lime juice, egg yolks and vanilla together in a large bowl. Pour over the chilled biscuit base. Place on a baking tray and bake for 30 minutes or until just set. Leave for 15 minutes to cool and then place in fridge to chill.
To make the topping, open the tin of coconut cream and scoop out the firm cream at the top, discarding the water left at the bottom of the tin. Add the thickened cream and icing sugar and use an electric mixer to beat until soft peaks form.
Place the pie on a serving plate and spoon the coconut cream topping over the pie. Sprinkle with lime zest to serve.
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