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.
4 eggs, lightly whisked
400ml can coconut cream
Finely grated rind and juice of four limes
4 egg whites
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.