Lime & Coconut Meringue Pie
A delicious Meringue Pie made using Lime Marmalade and Bounty Coconut Spread! A totally tropical spin on a traditional classic…and perfect served with a Malibu on the rocks.
Servings Prep Time
8people 1.5hours
Cook Time
30minutes
Servings Prep Time
8people 1.5hours
Cook Time
30minutes
Ingredients
For the Sweet Shortcrust Pastry
For the Meringue
Other Ingredients
Instructions
For the Pasrty
  1. 1. Add the Plain Flour, Egg yolk, Icing Sugar and Cubed butter to a food processor. 2. Mix the ingredients and pulse it until it begins to bind. If it doesn’t bind well after 5 minutes, add 1 tbsp of cold water. 3. Tip the pastry dough out onto a lightly floured work-surface and lightly flour a rolling pin. 4. Roll out until it is 3mm thick. 5. Lightly grease and line a fluted flan tin and then gently transfer your rolled pastry into the tin. (If it breaks, like mine did, don’t panic and use leftover bits of dough to press into the gaps. This pastry is quite rich and is pretty forgiving if you need to do some patchwork!) 6. Trim the edge of the pastry so it is neat. 7. Prick the base of the pastry and set it in the oven for at least 1 hour to rest. 8. When you’re ready to bake, add some tin foil onto the top of your pastry (shiny side down) add some baking beans or rice, place the flan tin on top of a warmed baking tray and blind bake at 200’c (fan) for 15 minutes. 9. Remove the baking beans and foil after 15 minutes and bake for another 6 minutes until it begins to look a light golden brown. 10. Now remove from the oven, leave to cool and turn the oven down to 180’c (fan).
For the filling
  1. 1. Once the pastry base is cool, add the contents of the Bounty Spread Jar to the bottom of the pie. 2. Spread it around so you have 1 even layer. 3. Mix the Lime Marmalade up in a bowl for a couple of minutes so it isn’t a solid lump and you can easily spread it. 4. Add this onto the top of your Bounty Spread layer. 5. Now it is time to make your Meringue…
For the Meringue
  1. 1. Place your Egg whites into a large, clean and dry mixing bowl. 2. Mix on high speed until they form soft peaks. 3. Once at this stage, add the sugar 1 tablespoon at a time and whisk well in-between each addition. 4. Add the cornflour and mix until stiff peaks form (you can even try the old trick of holding it above your head – if it doesn’t fall out and plop onto it, then it’s ready!) 5. Spoon gently onto the top of your Meringue pie and make little peaks with the meringue as you shape it on the top. 6. Place the meringue in the oven and bake for 18-20 minutes until golden brown on top. 7. Once finished, leave to cool in the tin for at least 30 minutes and then remove and leave to cool for at least 1.5 hours before serving. 8. Serve with some cool double cream and a glass of Malibu on the rocks!
Recipe Notes

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Lime and coconut meringue pie