Mini Frozen Thai Lime Pies

Mini Frozen Thai Lime Pies

Mini Frozen Thai Lime Pies

Prep Time
30 Minutes
Ingredients
19
Servings
12
Chill your palate after a spicy meal (or just treat yourself) with mini frozen pies inspired by classic key lime pie. Makrut lime leaves bring a burst of citrus flavour to the smooth coconut cream filling, layered over a crunchy coconut peanut crust with a hint of spice.
Ingredients
  • Makrut Lime Coconut Cream:

  • 75 millilitres (3 fluid ounce) water

  • 2 tablespoons sugar

  • 6 Makrut Lime Leaves , OR fresh Kaffir lime leaves

  • 275 millilitres (9 fluid ounce) coconut cream

  • Coconut Peanut Crust:

  • 25 grams (1 ounce) sugar

  • 2 tablespoons melted butter

  • 1/2 teaspoon Ground Ginger

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon Chilli Flakes

  • 200 grams (7 ounces) unsalted peanuts

  • 75 grams (3 ounces) shredded coconut, toasted

  • Filling:

  • 225 grams (8 ounces) cream cheese, whipped

  • 75 grams (3 ounces) sugar

  • 150 millilitres (1/4 pint) double cream

  • zest of one lime, divided

  • 25 grams (1 ounce) shredded coconut, toasted

Key Products
Schwartz packaging

Product Information

£ 2.00/unit,5g
Ground Ginger

Product Information

£ 1.70/unit,26g
Schwartz product packaging

Product Information

£ 2.00/unit,29g

Instructions

  • 1 For the Makrut Lime Coconut Cream: Place water, sugar and lime leaves in small saucepan on medium heat. Bring to boil, reduce heat to low and simmer for 5 minutes, or until mixture is reduced by half. Stir in coconut cream, bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring frequently. Remove from heat, cover and refrigerate for 2 hours. Remove lime leaves and discard.
  • 2 For the Coconut Peanut Crust: Mix sugar, butter, Ginger, Salt and Chillies in a large bowl. Place peanuts and toasted coconut in food processor and pulse until coarsely chopped. Stir peanut mixture into butter mixture until evenly combined. Press about 2 tbs of peanut crust mixture into bottom of each of 12 paper-lined muffin cups.
  • 3 For the filling: Beat cream cheese and sugar in large bowl with electric mixer until smooth and creamy, about 1 minute. Add Makrut Lime Coconut Cream, double cream and 1 tbs of the lime zest. Beat for 2 minutes or until well mixed. Pour filling mixture evenly over crust in muffin cups. Sprinkle with toasted coconut and remaining lime zest. Cover and freeze overnight. Serve frozen.