Pâte sucrée recipe for 2-9” pies (or double crust pie)
2 envelopes unflavored gelatin
1 cup fresh lime juice
1 cup Cachaça
12 egg yolks
2 cups sugar
Grated zest of 4 limes
4 cups heavy cream
1 tsp. vanilla bean paste (optional)
1 ½ cup toasted, flaked coconut
In a saucepan, dissolve gelatin in the lime juice and Cachaça. Place on the stove and heat up to hot to activate the gelatin. Remove from heat and set aside.
In a large bowl of a mixer, beat the egg yolks, zest and sugar until mixture is thick and pale. Pour in Cachaça, lime and gelatin mixture to combine.
In a separate mixer bowl using the whisk attachment, whip the cream and vanilla bean paste until stiff.
In thirds, fold the whipped cream into the egg yolk mixture using the whisk attachment from the mixer. Divide the filling by pouring into the two pie shells. Place into a refrigerator and chill to set completely – at least 2 hours.
Top with the toasted coconut and serve.