Thai Coconut Lime Meringue Pie

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READY IN: 45mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the crust, pulse the cookies and flour into crumbs in the bowl of a food processor.
  • Add the butter and process until clumpy and moist.
  • Press evenly into a 10" pie plate.
  • Bake 10 minutes in a preheated 350 degree F oven.
  • Cool completely.
  • For the filling, whisk the yolks in a medium pan until smooth.
  • Whisk in the coconut milk and condensed milk.
  • Bring to a simmer on medium heat, stirring constantly, 10 to 15 minutes.
  • Reduce the heat to low and simmer just until the foam disappears and the mixture is thick enough to coat the back of a spoon.
  • Remove from the heat.
  • Sprinkle the gelatin over the water in a microwave-safe measuring cup.
  • Let sit 5 minutes to soften.
  • Microwave on high power 30 seconds or until the gelatin has dissolved. Do not boil.
  • Stir.
  • Whisk the gelatin into the egg mixture, then whisk in the lime juice.
  • Pour the filling into the crumb crust and set aside.
  • For the meringue, whip the egg whites with an electric mixer on medium-high speed until soft peaks form.
  • Add the sugar a tablespoon at a time and continue beating until stiff but not dry.
  • Spread the meringue over the filling.
  • Heat 10 minutes in a preheated 350 degree F oven, until the meringue is lightly browned.
  • Cool, then refrigerate until firm.
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