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Key lime pie with whipped coconut cream
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Indulge in a classic American key lime pie with luscious whipped coconut cream.
Ingredients:
  • 200g granita biscuits
  • 20g desiccated coconut
  • 100g butter, melted
  • 397g can Brand sweetened condensed milk
  • 20.00 ml finely grated lime rind
  • 125ml lime juice
  • 4 free range egg yolks
  • Lime zest, to serve
  • 270ml can coconut cream
  • 125ml thickened cream
  • 24.00 gm icing sugar
Instructions:
  • Chill the coconut cream in the fridge overnight for best results.
  • - Preheat your oven to 160C. - Grease a 22cm fluted tart pan with a removable base. - Using a food processor, finely crush the biscuits. - Add coconut and butter to the crushed biscuits in the food processor and mix until well combined. - Transfer the mixture into the prepared pan and press evenly over the base and sides using the back of a spoon. - Chill in the fridge for 30 minutes before using.
  • In a large bowl, combine the condensed milk, lime rind, lime juice, and egg yolks until smooth. Pour this mixture over the biscuit base on a baking tray. Bake for 30 minutes or until it's just set. Let it cool for 15 minutes, then chill in the fridge.
  • Prepare the coconut cream by scooping out the firm cream from an open can of coconut cream into a bowl. Discard the clear liquid at the bottom of the can. Add thickened cream and icing sugar, then use an electric mixer to beat until soft peaks form.
  • - Transfer the key lime pie to a serving plate. - Drizzle the coconut cream over the pie. - Garnish with lime zest before serving.

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