メアリー・マッカートニーさんのインスタグラム写真 - (メアリー・マッカートニーInstagram)「COCONUT KEY LIME PIE This Key Lime pie has a coconut-infused biscuit crumb base, topped with a lime and coconut creamy filling. X Mary SERVES 6–12 (6 very generous slices or 12 smaller slices) INGREDIENTS 175g digestive biscuits (can use gluten free) 100g coconut oil or plant-based butter, melted 40g desiccated coconut 3 organic free range eggs 397g tin condensed milk (vegan) juice of 5 limes (approx. 150ml) zest of 1 lime 120ml tin coconut milk METHOD Preheat the oven to 170°C/gas mark 3. Get out a 23cm pie dish or loose-bottomed flan tin, about 3.5cm deep. Blend the biscuits into rough crumbs in a food processor (or bash them with a rolling pin in a freezer bag). Mix in the melted coconut oil or butter and the desiccated coconut. Press this biscuit mix firmly into the base of your pie dish or tin. For the filling: separate two of the eggs and put the 2 egg yolks into a medium mixing bowl and the 2 egg whites into a separate dry, clean medium bowl. In the mixing bowl add the egg yolks, the coconut milk, condensed milk, lime juice and the remaining egg, and beat together well with a wooden spoon or hand whisk. Now, whisk the egg whites with an electrical or hand whisk. - to form soft firm peaks. Gently fold the whisked egg whites into the coconut lime mixture so it is well combined. Pour this mixture evenly over the biscuit base and bake for 20 minutes, until set on top but still slightly wobbly in the centre. Remove from the oven and leave to cool for 20 minutes. Then cover and either freeze for a minimum of 1 hour or chill in the fridge for 5 hours (or preferably overnight) before serving. This will keep in the fridge for up to 3 days.」6月18日 20時27分