Project: Coconut Lime Pie

EN My latest baking obsession in my own home kitchen are pies and tarts. Anything with a edible crust and filling basically! It's funny because I  used to prefer baking cakes over pies anytime. With pies it takes a bit more effort because when you do it all #fromscratch you need to prepare the crust firstly. You also need to rest the crust. Then you have to blind bake, rest again and then there's the filling!  This lazy baking attitude of mine has changed for the best since I want to improve my pie & tart baking skills. Therefore may I introduce you the recipe of today: coconut lime pie! One of the classic pie flavours of all time and it's incredibly refreshing. Makes me long for the Summer sigh. O well. Why not bring a glimpse of summer at home by baking this pie? It's really a piece of cake pie!

NL De laatste tijd in de keuken ben ik verslaafd geraakt aan het bakken van vlaaien! Eigenlijk alles met een goede bodem + vulling. Voorheen zou dit niet mijn eerste bak keuze geweest zijn en bakte ik veel liever cakes en taarten. Want als je vlaaien helemaal #fromscratch maakt kost het net iets meer tijd dan bij cakes. Je maakt namelijk de bodem eerst. Vervolgens moet je het blind bakken, laten rusten en tot slot nog de vulling!  Ik heb mezelf even onder m'n kont geschopt, want lui zijn in bakken is niet ok! Daarnaast wil ik mijn vlaai bakkunsten verbeteren. Mag ik daarom aan jullie het recept van vandaag presenteren: kokos limoen vlaai! Een van de klassieke combi smaken en wat smaakt hij ongelofelijk verfrissend, lekker en ontzettend verlangen naar de zomer. Dus bak deze vlaai en breng een glimp van de zomer binnenshuis!

❝Zweef de cursor over de tekst voor Nederlandse vertaling!

The Ingredients

pie shell 160 gr plain flour 85 gr soft butter 1 egg (separated) 1 tbsp. ice water pinch of salt pie filling 3 eggs 100 gr (coconut) sugar 225 ml coconut milk 100 ml cream 1 fresh lime gr 50 gr grated coconut flakes topping (optional) cream, lime zest, nuts etc.

To make any coconut dish extra coconutty: add toasted coconut! And it smells amazing too!

TIP: don`t overbake

What I`ve learned from my own experience of amature homebaking is: patience. Patience with cooling down particular because knowing myself I just want to eat my own homemade stuff as soon as possible. Because when you bake you need to rest afterwards as well and this also mean that it will continue to cook inside the cake tin while it rest. And because it slightly continues cooking there`s no need to overbake. No one wants to end up with a dried up pie or cake right? Eventually it will set anyway. Just be patience!

Because I was unsure if the filling would be fully set I baked the pie roughly up to 30 minutes longer which was a mistake. And yup, oops it cracked a little. But no coconut taste has been harmed! Just let the pie cool down completely and it will set up.

The cover up

Cover and pretty up the cracks with toppings and your good to go to slice up and eat. Enjoy!

The Steps

make the pie shell 1.In a large bowl add the flour and butter and mix and rub them all together with your fingertips until this flour mixture feels like damp sand. Add the egg yolk and ice water and form a dough ball. Flatten it, wrap it around cling wrap and let the dough rest in the fridge for 30 minutes. (you can make the dough pie shell a few days beforehand) 2. Preheat oven to 160C degrees. Place the dough on a clean and floured surface. Roll out the dough to a 20 to 23 cm Ø sized tart tin. Time to blind bake: place on top of the tart a layer baking paper and fill it with baking beads or dry beans/rice. Bake the tart for about 15 min. Remove the baking paper and baking beads. To avoid soggy bottom: coat the bottom with egg white and bake the tart shell for couple of minutes. Let it cool down and set aside. Set oven to 180C degrees. make the filling 1.Toast the grated coconut on a pan for a couple of minutes until lightly brown. No oil adding needed! 2. In a large bowl beat the eggs with sugar until pale and foamy. Stir in the coconut milk, cream, lime juice and zest. 3. Pour the filling in the pre baked pie shell and bake the pie for about 25 minutes in the oven. Let it cool completely before unmolding and decorating it with whipped cream and zest!