Do you like lemon pie? Then you will love this pie, the combination of coconut and lime is really refreshing, very rich, very summery and tropical, it really takes the lemon pie to the next level.
This cake has a gluten-free crust made with buckwheat flour, very crunchy, and lots of coconut flavor, which after being baked gives a great touch to the base.
The filling is of lime, and is the same filling of a lemon pie, only that the lemons are replaced by limes, this filling does not need to be baked, and it is very easy to make, creamy, very rich, and without refined sugars.
And finally a meringue of coconut and honey, yes, it’s as rich as it sounds. It only has egg whites, honey, and coconut essence. And it is made just like an Italian meringue, only that the syrup is replaced with hot honey, thus achieving the same result as a classic meringue, creamy, but at the same time healthy.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Lime & coconut pie
This pie is like a lemon pie but made of limes, with gluten-free crust, creamy lime filling and coconut meringue.
- 1 1/2 cups buckwheat flour 180g
- 1/4 cup coconut or muscovado sugar 50g
- 1/4 cup unsweetened shredded coconut 20g
- 1/4 cup cold fresh water 60ml
- 1 large egg
- 2 Tbsp melted coconut oil
- 1/2 tsp sea salt
- 1 1/4 cup milk 280ml
- 1/2 cup coconut or muscovado sugar 100g
- 3 Tbsp cornstarch
- 2 eggs + 1 yolk (reserv e the egg white)
- 3 limes (yolk and zest)
- 1/4 tsp sea salt
- 3 egg whites
- 1/3 cup raw honey 70ml
- 1 tsp coconut essence
Preheat the oven to 200°C
In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky.
Stretch the dough to a thickness of 2mm. Put it in a lined tart mold of 16 cm in diameter. Puncture the entire base with a fork.
Bake until crispy and golden brown, about 15 minutes.
Boil a cup of milk with the sugar. While beat the eggs together with the yolk in a bowl for a few seconds, until there are many bubbles.
When the milk boils dilute the cornstarch in the remaining quarter cup of milk (cold) and pour into the pot with the milk and sugar, lower the heat and beat constantly for 1 minute or until thick. It must be constant and strong to avoid lumps
Pass the mixture with cornstarch and milk from the pot to the bowl with the beaten eggs and mix well until they are integrated, return to the fire, at low temperature, for about 1 minute. always beating.
Turn off the heat and add the juice and the lime zest, and beat until it is all integrated and pour on the base. Let cool
Beat the egg whites until you get firm peaks. While heat the honey until boil, and once the egg whites are firm, add the hot honey and the coconut essence and continue beating at high speed until it cools.
Put on the filling, let cool and enjoy