I grew up loving Key lime pie but wanted to give it a little twist, so I experimented by adding coconut. This pie has a coconut-infused biscuit crumb base, topped with a lime and coconut creamy filling. Key limes are famously grown in Florida, but this recipe works just as well with the usual variety of limes that are widely available. I sometimes use gluten- free biscuits to make this dessert gluten-free. Any leftovers can be left in the fridge.

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). Then put the biscuits crumbs into a medium mixing bowl. Stir in the melted coconut oil or butter and the desiccated coconut. Press this biscuit mix into the base of your pie dish or flan tin and bake for 10 minutes.

Separate two of the eggs and put the egg yolks into a medium mixing bowl and the egg whites into a separate dry, clean medium bowl.

Add the third egg and the remaining ingredients to the bowl containing the egg yolks, and beat together well with a wooden spoon or hand whisk. Now, using a clean electric or hand whisk, whisk the egg whites to form soft firm peaks.

Gently fold the whisked egg whites into the coconut lime egg mixture so it is well combined. Pour this mixture evenly over the biscuit base and bake for 15–20 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 with cling film 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.