Imprimer ma sélection
Preparation
Preheat oven to 375°F (175°C).
In a small bowl, whisk one egg yolk.
Brush the bottom and sides of the pie shell with the egg yolk.
Bake at 375°F (175°C) for 5 minutes.
Remove from the oven and let cool to room temperature.
Raise oven temperature to 400°F (205°C).
In a large bowl, place the three remaining egg yolks, Greek yogurt, lime zest and juice, maple syrup and corn starch.
Using a hand mixer, blend on medium for 1-2 minutes or until the mixture is smooth.
Pour the yogurt and egg mixture into the cool pie shell.
Bake at 400°F (205°C) for about 35 minutes or until the preparation looks firm.
If the Graham crust starts to get too golden in the oven, cover with alumium foil (make sure not to cover the lime preparation with alminum foil).
Let cool in he fridge.
Take out 30 minutes before serving and garnish with toasted coconut and mint leaves.