Moist Coconut & Lime Pie

Mouth-wateringly sweet, sticky and calorific. If you are on a diet, this is not for you. But even if you are on a diet, you won’t be able to resist – sorry. The smell of coconut cooking is enough to drive me wild.

Prep Time: 10 mins + 15 mins chill time

Cook time: 40 minutes

Serves: 8


400g or 1 sheet ready-rolled sweet short crust pastry
50g butter, melted (not hot)
2 eggs, separated
finely grated zest and juice of 3 limes
2tbsp flour
1 cup soft brown sugar
1 cup shredded coconut
3/4 cup milk, warmed


Preheat the oven to 180C.

Lightly grease a 20cm diameter pie dish.

On a floured surface, roll out your pastry to fit the pie dish (or if using ready-rolled sheet, fit it into the pie dish). Trim any overhanging edges. Chill for 15 minutes or until ready to fill.

In a large bowl, combine the butter, egg yolks, lime zest and juice, flour, brown sugar, coconut and milk. Mix well.

Beat the egg whites until they form soft peaks, and carefully fold into the coconut lime mixture.

Pour into your pastry case and cook for 40 minutes or until firm and golden. Allow to settle for 10 minutes before cutting into this gooey, sweet and delicious pie.

To serve: Whip up some cream with 1 tbsp rum. Serve the pie with cream and some chocolate sauce on the side to drizzle.

Food : Jax Hamilton