Coconut Lime Pudding Pie

Ingredients:

• 2 tbsp unsalted butter, softened, plus extra for greasing the pan
• 3/4 cup sugar
• 1/4 cup premium flour
• 3 large eggs at room temperature, separate the yolks from the whites
• 0.5 cup lime lemonade concentrate, defrosted
• 3/4 cup unsweetened coconut milk
• 1/4 teaspoon fine salt
• Toasted coconut flakes, for serving, optional

Preparation:

1. Begin heating the water until it boils while the oven preheats. Separate the eggs into whites and yolks while the lime lemonade concentrate thaws in the microwave.
2. Position the oven rack in the middle position and preheat the oven to 160°C (325°F). Lightly grease a 20x20cm baking dish and place it in the oven.
3. In a large bowl, combine the butter with the remaining 1/2 cup sugar. Beat on medium speed until creamy. Stir in the flour until fully incorporated, then add the coconut milk, lemonade concentrate, egg yolks, and salt and beat until smooth.
4. In a medium bowl, beat the egg whites with a mixer on medium-high until soft peaks form. Then slowly add 1/4 cup sugar and continue beating until stiff, glossy peaks form. Fold a quarter of the beaten egg whites into the coconut batter to lighten it, then fold in the remaining egg whites.
5. Pour the batter into the prepared pan and add enough boiling water to the broiler to come halfway up the pan. Bake until the cake is puffed and the center is set but still jiggly, about 35 minutes. Remove from the water bath and let rise on a wire rack for 10 minutes. Serve warm, sprinkled with toasted coconut, if using.
   
   Note
   
   Baking the pie in a water bath ensures that it bakes evenly and the bottom turns out runny and creamy.