Light and tangy, a perfect way to end a weekend BBQ. Instead of the typical butter crust found under most pies, this one gets a nice soft lining of coconut. Large eggs were used in this recipe. And yes, size matters with eggs. Save the egg whites from the eggs used for the lime custard filling for the meringue. Make sure the egg whites come to room temperature before making meringue.
Video on how to make MERINGUE.
Video on how to apply the meringue and make peaks on the pie.
- Coconut Crust:
- 6 oz/175ml sweetened condensed milk
- 2 egg whites
- 7 oz/200g sweetened coconut
- Lime Custard:
- 14oz/ 400ml sweetened condensed milk (1 can)
- 4 egg yolks
- 1 TBSP lime zest
- 4 oz/120ml lime juice
- 3 egg whites
- .25 tsp cream of tartar (its ok to skip)
- 3 oz/90g powdered sugar
Preheat oven to 350°F.
Coat a 9" (25cm) pie plate with oil.
Combine the sweetened condensed milk and egg whites in a mixing bowl.
Add in the coconut. Thoroughly coat the coconut with the milk/egg white mixture.
Press coconut mixture into the greased pie plate to form a crust. Press it against the sides and bottom of the pie plate.
Bake for 9-10 minutes until the edges start to turn golden.
Remove the coconut crust from oven and allow to cool before adding lime custard.
Whisk the sweetened condensed milk and egg yolks.
Grate the lime zest and add to the milk/yolk mixture.
Add lime juice. Blend well and pour the lime custard into the coconut crust.
Bake for 18-20 minutes, until the custard sets. If the edges start to brown too much, use a pie edge shield or tin foil to prevent it from browning further.
When done, remove the pie from oven and remove foil or pie shield.
Allow the pie to come to room temperature before adding the meringue.
Beat egg whites with cream of tartar until they start to turn glossy and start to firm up.
Add powdered sugar and beat to stiff peak stage.
With a spoon, spread the meringue on the pie, covering the edges to prevent further browning.
Make little waves and peaks with the back of the spoon.
Return to oven for 8-10 minutes until the meringue has golden peaks, or is golden all over.
Cool to room temperature and then place in fridge for at least 1-2 hours before serving.