Coconut and Lime Pie

Light and airy filo pastry conceals a tempting cheesecake filling

Serves about 8

Ingredients

• 250g cream cheese
• 2 tbsp cornflour
• 60g icing sugar
• 150ml Millac Coconut Cream
• Finely grated rind and juice of 2 small limes
• 3 medium eggs, beaten
• 12 filo pastry sheets
• 60g Lakeland Butter, melted
• Icing sugar, to dust

Method

• Preheat the oven to 190°C, Gas 5. Grease a 23cm deep flan ring
• Spoon the cream cheese into a bowl and stir in the cornflour and icing sugar. Gently mix in the Millac Coconut Cream, the rind and juice of the limes and the eggs
• Line the flan ring with layers of filo pastry, brushing each one with a little of the melted butter. Leave the excess pastry hanging over the edge of the tin.
• Spoon the filling into the tin. Fold the excess pastry over the top of the filling, crumpling it slightly. Brush with melted butter
• Put into the preheated oven and bake for 35-40 minutes until golden and the filling has set
• Serve warm or cold dusted with icing sugar

Add your own touch

Replace the limes with lemons or oranges. Add a few chopped pecan nuts to the filling.

Note

Filo pastry dries very quickly so keep it covered.