Coconut Lime Passionfruit Pie

A Spring collab between coconut cream and key lime pies. # 397: Coconut Lime Passionfruit Pie

The mini pie dish strikes again! Layers of flaky crust, bright passionfruit curd, creamy coconut lime custard, topped with fluffs of chantilly cream and edible flowers.

I’m finally getting around to re-setting the planter in the backyard and this year I’m going with edible flowers! I picked up a mixed pack of seeds that should include calendula, nasturtiums, borage and a bunch of others I’ve never heard of. The goal is a big happy box of colorful flowers that I can see from my kitchen window, and maybe as a bonus I’ll be able to use some in my bakes! Sadly the pack doesn’t include seeds for my favorite kind: pie crust flowers.

A one-bite piece of pie? Almost too adorable to nom.

The inspiration for this cutie pie came from an All Day Cakes email about passionfruit and coconut desserts, mixed with a seemingly bottomless freezer stash of passionfruit curd and a pile of fresh lime zest looking for a culinary adventure.

This coconut pastry cream was the star of my coconut miso banana puddings and it’s annoyingly delicious. Add in lime zest fairy dust and it’s a tropical vacation without the sunburn!

Egg sunshine to combat this grey weather.

It takes a tiny bit longer to thicken than regular pastry cream, but when it decides to shift, it goes from liquid to gloopy mess in seconds. Sneaky sneaky.

Pause for joy: the stained glass reflection hitting the pastry board perfectly!

There was a moment where the plan was to use a chocolate sweet crust and turn it into a layered tart, but I managed to leave the cocoa powder on the shelf. Look at that self restraint! It basically would’ve been a version of my bourbon banoffee tart, which I really want to make again (because yum).