If you think baking a pie is way too difficult, Fast Ed’s key lime pie makes the process a whole lot easier. You don’t need an oven or even a pie tin to put it together and it packs away in a jar, making it perfect for your next picnic.
WATCH: Fast Ed makes a no-bake key lime pie in a jar
Ingredients
Method
Combine coconut milk, vanilla extract and coconut essence in a medium saucepan set over medium heat, and bring to a simmer. Whisk 2 eggs, 100g caster sugar and flour in bowl. Add coconut mixture, whisk until smooth, then return to heat and simmer until thickened. Set coconut custard aside to cool.Â
Melt butter gently in a medium saucepan, then whisk with remaining eggs, remaining sugar, zest and juice in a bowl. Return to saucepan and simmer gently until thickened. Set lime curd aside to cool.Â
In small Mason jars, layer custard, curd, condensed milk, then crumbled biscuits. Repeat. Decorate with candied lime pieces. Serve.Â
Candied limes
For handmade candied limes, combine 1 cup caster sugar and ½ cup water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves. Add 1 lime, thinly sliced. Bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes, turning slices occasionally. Remove from heat and cool slices on a wire rack.Â
For more brilliant recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
You might also like:
How to get more juice from your limes
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