Thai Lime Meringue Pie

Thai Lime Meringue Pie

Thai Lime Meringue Pie

Recently I bought some limes, and then a friend gave me some more limes, so I thought I had better come up with something to do with them.  At the same time, I kept finding little containers of frozen egg whites in the freezer, so an idea was born…

I tinkered with the idea of a Thai lime pie, with lime and coconut, and came up with this.  There isn’t any added sugar in the pie filling, as meringue is so sweet you don’t need any more.  If you like a really tart filling, you can put in an additional squirt of lemon juice (not much) but it is fine without it.  When I made this, I ended up with too much filling and put some into two X 1 cup ramekins and cooked it at the same time as the pie, but if you do the same, you will need to put a bit of sugar in the filling as you will notice the lack of sugar without the meringue on top.  Of course, I had to make this gluten free, and used my pie crust recipe for the base as it already has coconut flour in it.


Pie crust:

Gluten free coconut sweet pie crust


4 eggs, lightly whisked

400ml can coconut cream

Finely grated rind and juice of four limes


4 egg whites

1 cup

2 tsp gluten free cornflour


Make up the pie crust, while it is baking whisk the filling mixture together.  When the pie crust is baked, pour the filling in (as mentioned you might have too much filling), return to the oven and cook for a further 40-45 minutes, or until set.

Remove from oven and allow to cool completely.

Beat the egg whites until very stiff, slowly add the sugar and cornflour and continue to beat.  You will know when the mixture is done, as not only will it make peaks, but will stick to the beaters, and if you turn the bowl upside down there shouldn’t be any movement.  Spoon over cool pie, bake in an oven at 170 celcius fan forced, (180 if not fan forced) and bake 18-20 minutes, or until the meringue has picked up a bit of colour.

If you are patient, the pie slices well when it is cold, it might tend to fall apart a bit of you are impatient (like me) and want to slice a piece and eat it while it is still warm.

About to eat my pie....

About to eat my pie….

Gluten free coconut sweet pie crusts

The least appealing part of making any pie for me, is making the pastry – or crust.  So recently, I wanted to make a sweet pie, and came up with (what I thought) the brilliant idea to make three at the same time.  Unfortunately, my brilliant idea backfired, as I could only find one container big enough to freeze one – so the other is just in an airtight container and I will have to use it sooner than I had planned.  Anyway, it is more like a crumb crust than a pastry, so on the good side it is easy to make, on the bad side DON’T let it rest like you would a regular pastry, as the butter will harden up again and you will have a very difficult time moulding it into the dish.

The quantity I have given is for one crust only – it should suit a 20cm pie dish, or if you make more than one batch you can mix and match (make a bigger pie and a smaller one for example).

The substitution of the coconut flour for plain flour is to offset some of the problems that using gluten free flour creates (such as the crumbliness) and to add a slight hint of coconut flavour to the shell.

Gluten free coconut sweet pie crusts

Gluten free coconut sweet pie crusts

100g butter

3/4 cup gluten free plain flour

1/3 cup coconut flour

1 tsp xanthan gum (if you use regular flour instead of gluten free flour you won’t need gum)

1/3 cup white sugar

3 drops vanilla extract

Pinch of salt


Melt the butter in a large, microwave safe bowl.  Mix in the sugar and vanilla, then add the flours, gum and salt.  Stir well to combine then press into base and sides of your tart tins.  You can either use tins that have removable bases, or as you can see, I prefer the silicone ones as you can unmould them once they are cool.  Place in an oven that you have preheated to 180 celcius (fan forced – 10 degrees higher if not fan forced).  Bake for approximately 18 minutes or until golden.


Use as required – see below

Black bottomed pie - whole

Black bottomed pie – whole