Key Lime Impossible Pie

This Key Lime Pie recipe is well worth adding to your repertoire. I call it the impossible pie as its impossible to not taste good!

Preheat the oven to 160˚C and grease an 18cm/ 7 inch pie dish.
Place the milk, sugar, eggs, coconut, flour, butter, vanilla extract & lime juice and half the zest (save the rest to garnish) in a food blender and blitz until a smooth batter is formed.
Pour the batter into the prepared pie dish and bake for 35 minutes or until the top is set but the pie still has a slight wobble. Once cooked, remove from the oven and allow to cool.
For the topping, in a large bowl, whip the cream and icing sugar until stiff peaks form. Using a spatula fold through the yogurt and rum.
Place dollops of the cream on top of the cooled pie and create beautiful swirls. Garnish with lime zest and serve in generous slices.

1 ½ cups milk

1 cup sugar

2 large free range eggs

2.6 oz desiccated coconut

3 tbsp plain flour

½ stick butter, melted

1 tbsp vanilla extract

3 limes, juice and zest (key limes if you can get them)

For the topping:

1 cup heavy cream

2 tbsp icing sugar

½ cup Greek yogurt

1 tbsp dark rum (optional)

375ml milk

250g sugar

2 large free range eggs

75g desiccated coconut

3 tbsp plain flour

50g butter, melted

1 tbsp vanilla extract

3 limes, juice and zest (key limes if you can get them)

For the topping:

250ml heavy cream

2 tbsp icing sugar

125g Greek yogurt

1 tbsp dark rum (optional)

If you make this recipe, be sure to tag your photo #DonalSkehan

Sign up for my free weekly newsletter!