Thursday, January 18, 2018

Project: Coconut Lime Pie


EN

My latest baking obsession in my own home kitchen are pies and tarts. Anything with a edible crust and filling basically! It's funny because I  used to prefer baking cakes over pies anytime. With pies it takes a bit more effort because when you do it all #fromscratch you need to prepare the crust firstly. You also need to rest the crust. Then you have to blind bake, rest again and then there's the filling!

 This lazy baking attitude of mine has changed for the best since I want to improve my pie & tart baking skills. Therefore may I introduce you the recipe of today: coconut lime pie! One of the classic pie flavours of all time and it's incredibly refreshing. Makes me long for the Summer sigh. O well. Why not bring a glimpse of summer at home by baking this pie? It's really a piece of cake pie!

NL

De laatste tijd in de keuken ben ik verslaafd geraakt aan het bakken van vlaaien! Eigenlijk alles met een goede bodem + vulling. Voorheen zou dit niet mijn eerste bak keuze geweest zijn en bakte ik veel liever cakes en taarten. Want als je vlaaien helemaal #fromscratch maakt kost het net iets meer tijd dan bij cakes. Je maakt namelijk de bodem eerst. Vervolgens moet je het blind bakken, laten rusten en tot slot nog de vulling! 

Ik heb mezelf even onder m'n kont geschopt, want lui zijn in bakken is niet ok! Daarnaast wil ik mijn vlaai bakkunsten verbeteren. Mag ik daarom aan jullie het recept van vandaag presenteren: kokos limoen vlaai! Een van de klassieke combi smaken en wat smaakt hij ongelofelijk verfrissend, lekker en ontzettend verlangen naar de zomer. Dus bak deze vlaai en breng een glimp van de zomer binnenshuis!   


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voor Nederlandse
vertaling!
The Ingredients
pie shell
160 gr plain flour
85 gr soft butter
1 egg (separated)
1 tbsp. ice water
pinch of salt

pie filling
3 eggs
100 gr (coconut) sugar
225 ml coconut milk
100 ml cream
1 fresh lime
gr 50 gr grated coconut flakes

topping (optional)

cream, lime zest, nuts etc.
To make any coconut dish extra coconutty: add toasted coconut! And it smells amazing too!
TIP: don`t overbake
What I`ve learned from my own experience of amature homebaking is: patience. Patience with cooling down particular because knowing myself I just want to eat my own homemade stuff as soon as possible. Because when you bake you need to rest afterwards as well and this also mean that it will continue to cook inside the cake tin while it rest. And because it slightly continues cooking there`s no need to overbake. No one wants to end up with a dried up pie or cake right? Eventually it will set anyway. Just be patience!
Because I was unsure if the filling would be fully set I baked the pie roughly up to 30 minutes longer which was a mistake. And yup, oops it cracked a little. But no coconut taste has been harmed!
Just let the pie cool down completely and it will set up.
The cover up
Cover and pretty up the cracks with toppings and your good to go to slice up and eat. Enjoy!
The Steps
make the pie shell
1.In a large bowl add the flour and butter and mix and rub them all together with your fingertips until this flour mixture feels like damp sand. Add the egg yolk and ice water and form a dough ball. Flatten it, wrap it around cling wrap and let the dough rest in the fridge for 30 minutes.

(you can make the dough pie shell a few days beforehand)
2. Preheat oven to 160C degrees. Place the dough on a clean and floured surface. Roll out the dough to a 20 to 23 cm Ø sized tart tin. Time to blind bake: place on top of the tart a layer baking paper and fill it with baking beads or dry beans/rice. Bake the tart for about 15 min. Remove the baking paper and baking beads. To avoid soggy bottom: coat the bottom with egg white and bake the tart shell for couple of minutes. Let it cool down and set aside. Set oven to 180C degrees.


make the filling
1.Toast the grated coconut on a pan for a couple of minutes until lightly brown. No oil adding needed!
2. In a large bowl beat the eggs with sugar until pale and foamy. Stir in the coconut milk, cream, lime juice and zest.
3. Pour the filling in the pre baked pie shell and bake the pie for about 25 minutes in the oven. Let it cool completely before unmolding and decorating it with whipped cream and zest!

14 comments :

  1. Your crust turned out so beautifully

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    1. I knooow! I'm so glad that the filling didn't seep through the crust and the crust was nice and crisp ^__^ Xx

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  2. It looks so delicious!!! Forever amazed by your skills

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  3. This looks so delicious !

    Sara
    www.thecrimeofashion.com

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  4. This looks sooo good!! I've never heard of a pie like this before, but it sounds delicious with all that coconut :)

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    1. Thank you sweet Mani ^__^ it's really good and so so refreshing with the coconut and lime!
      Makes me long for the Summer really! Xx

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  5. This looks so good! I love making pies, but I've only make fruit pies so far. The hardest part to me is rolling out the dough, I'm not a huge fan of that.

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    1. Thank you dear :D oh yes, omg, I don't like the rolling part either. This is the part where you can tell if the dough is good or not and sometimes it's too dry or to crumbly and ugh. But am not giving up!!
      Xx

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  6. I think I've baked pies less than five times in my entire life, but I've had my fair share of cakes and brownies and cookies :3 Brownies and cookies most often. I didn't even know what blind-baking was until I watched The Great British Bake Off, and I still don't really know what it is haha -Audrey | Brunch at Audrey's

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    1. If you want a nice flat crust and bottom blind baking is pretty important when it comes to pies and tarts. Otherwise you'll have a bumpy crust and bottom and that doesn't look nice :P Xx

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