Rum Lime Pie
- For the shortcrust
- 300 grams Pastry flour
- 100 grams butter (cut into small pieces)
- 75 grams powdered sugar
- 1 egg
- Fat (for the pie pan)
- For the filling
- 3 sheets clear gelatin
- 4 Limes (zested and juiced)
- 100 milliliters dark Rum
- 5 egg yolks
- 150 grams sugar
- 200 grams Whipped cream
For the shortcrust, quickly combine all the ingredients for the dough. Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a floured surface, transfer to the greased springform pan pressing into the edges and rolling over the top with a rolling pin to form a crust. With remaining dough, shape a few small cactus shapes and place on a lined baking tray and refrigerate.
Pierce the dough with a fork several times and bake until golden brown in a preheated 180°C (approximately 350°F) oven, about 20 minutes. Add the cactus shapes after 10 minutes and bake until golden brown. Allow the crust and cactus to cool.
For the filling, soak the gelatine in cold water. Mix the zest and juice of the limes with the rum. Whip the egg yolks and sugar until creamy over a simmering water double boiler. Combine the rum mixture and softened gelatin and stir until the gelatin has dissolved. Add the rum mixture to the egg yolk mixture and stir until combined. Whip the cream until stiff and fold into the rum mixture. Spread the cream into the pie crust and refrigerate for 2 to 3 hours.
For the decoration, Toast half the coconut flakes in a dry skillet until golden brown. Decoratively top the pie with toasted coconut, white coconut and sprinkles.
Attach the cactus shapes with some jam to the edge of the pie. Serve in slices.