Lime, coconut and strawberry pie
This recipe is a bit of a happy « mistake », I wanted to do a lime pie but ended up not having enough limes for the filling which made the pie looked quite empty. I decided to top it up with a coconut curd and fresh strawberries, perfect balance which should satisfy all of the sweet and sour lovers out there!
Lime, coconut and strawberry pie
Ingredients
Graham crumb crust
- 1½ cups graham crumbs 200 g
- 3 tbsp butter 45 g – melted
- 4 tsp sugar 20 g
Lime curd
- ½ cup lime juice 125 ml
- 2 tbsp cornstarch 15 g
- ½ cup condensed milk 150 g
- ½ lime zests
- 1 tbsp whipping cream 15 ml
- 1 egg
Coconut curd
- ¼ cup butter 60 g
- ⅓ cup sugar 75 g
- ⅓ cup coconut milk 85 g
- 1 egg 50 g
- 1 egg white 30 g
Fresh strawberries – 1 lb – 450 g
Graham crumb crust
Mix all the ingredients together and press into the bottom and up to the sides of a pan lined with parchment paper.
Bake for 10 minutes at 350ºF.
Lime curd
In a pot, whisk together the cornstarch with the lime juice. Add the rest of the ingredients and bring to a boil on a medium heat stove, continuously mixing so that it doesn’t stick to the pot. Once it thickened, spread on top of the crust and allow to cool down.
Coconut curd
In a mixer, beat together butter and sugar until light and fluffy. Mix the whole egg and the egg white together and pour them slowly in the mixing bowl on second speed. Do the same with the coconut milk.
Transfer into a pot and stir over medium heat until the mixture begins to thicken.
Pour into a bowl and allow to cool down in the fridge.
Garnishing the pie
Transfer the coconut curd into a piping bag with a star tip. Rinse the strawberries in cold water, strain and remove the stem. Cut in halves or quarters.
Pipe the curd on top of the lime curd and place the strawberries in between.
Sprinkle icing sugar to give a nice shine to the strawberries and zest some lime to give a nice colorful touch to the pie !
