Lime Coconut Rum Pie

1. Preheat the oven to 350°F (180°C).

2. Place the crumbs, almonds and sugar in a bowl. Stir in the melted butter and mix until well blended. Tip the mixture into a buttered 9-inch (23-cm) pie dish and press evenly over the bottom and sides. Bake the pie shell for 10 minutes, then let cool.

3. In a heavy saucepan, whisk together the sugar, cornstarch and salt. Gradually whisk in 1 cup (250 mL) water and the milk, whisking until cornstarch is dissolved. Place the pan over medium heat and cook, whisking, until the mixture comes to a boil. Remove the pan from the heat.

4. In a bowl, whisk the egg yolks and then gradually whisk in about 1 cup (250 mL) of the milk mixture. Whisk this milk and yolk mixture back into the pan and then return the pan to the heat. Simmer, whisking often, for 3 minutes. The mixture will be very thick

5. Remove the pan from the heat and whisk in the butter. Add the lime zest and the juice and whisk into the mixture until butter is melted. Pour the lime-egg mixture into a bowl, cover with plastic wrap, pressing onto the surface of the mixture, and let cool slightly.

6. Spread the mixture into the baked pie shell, smoothing the top. Cover the filling with plastic wrap pressed onto the surface and refrigerate for 4 hours.

7. Pour the whipping cream into a bowl and add the rum and sugar. Whip the cream until stiff and spoon onto the pie, swirl and sprinkle with toasted coconut. Garnish with lime zest if desired.

Serves 6 to 8