With zesty lime and freshly whipped coconut cream, this pie is the ultimate treat. Perfect when you're looking for a dessert that's not too heavy but still scrumptious.
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Method
Step 1
Place the can of coconut cream in the fridge overnight to settle.
Step 2
Preheat oven to 160°C. Grease a 22cm fluted tart pan with removable base. Place the biscuits in a food processor and process until finely crushed. Add coconut and butter and process until combined. Spoon into prepared pan and use the back of a spoon to press the mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to chill.
Step 3
Whisk the condensed milk, lime rind, lime juice and egg yolks together in a large bowl. Pour over the biscuit base. Place on a baking tray. Bake for 30 mins or until just set. Set aside for 15 mins to cool slightly then place in the fridge to chill.
Step 4
To make the coconut cream, open the can of coconut cream and scoop the firm cream at the top into a bowl. Discard the clear-ish liquid at the bottom of can. Add thickened cream and icing sugar. Use an electric mixer to beat until soft peaks form.
Step 5
Place the key lime pie on a serving plate. Spoon the coconut cream over the pie. Sprinkle with lime zest to serve.
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