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A classy yet easy-to-make dessert for citrus lovers~ It adds a sharp, bright stroke of sweetness and aroma to the gloomy Spring days. I kept the recipe simple and classic, but added a few personal tweaks to it, such as adding coconut and mascarpone. The same amount of ingredients should be able to fill a 9-inch pie plate, but reduce the baking time from 20-35 minutes to 15-20 minutes to avoid overtaking the custard. Ingredients 6 inch cake pan or 9-inch pie plate Pie crust Graham crackers (or digestive biscuits) 160 g Shredded coconut 25 g Sugar 20 g Salt 3 g Melted butter 50 g Pie filling Condensed milk 400 g 3 Limes, zested and juiced Egg yolks 2 Greek yogurt 40g (optional) If using a 6-inch cake pan, preheat the oven to 170℃ and bake for 20-35 minutes. If you are using a 9-inch pie plate, reduce the baking time to 15-20 minutes. Keep an eye on the pie and take it out when the filling is set around the edges but jiggly in the centre. Mascarpone whipped cream Whipping cream 100 ml Mascarpone 50 g Sugar 10 g Pie crust 00:13 Pie filling 01:22 Baking 03:16 Whipped cream 03:49 Fixing imperfections on the pie 05:11 Showcase 05:58 I really appreciate your comment, like, and subscription, if you feel like leaving one! ❤️ Follow me here: Insta: / baka.bakesss Tiktok:https://www.tiktok.com/@baka.bakes?_t... #cake #asmr #asmrcooking #recipe #fromscratch #homecafe #relaxing #nomusic #lime #keylimepie #custardpie #asmrbaking #tart #spring