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Key lime pie with whipped coconut cream

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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.

  • Serves10
  • Cook time30 minutes
  • Prep time25 minutes, (+ chilling & resting time)
Key lime pie with whipped coconut cream


  • 200g granita biscuits
  • ¼ cup (20g) desiccated coconut
  • 100g butter, melted
  • 397g can Coles Brand Sweetened Condensed Milk
  • 1 tbs finely grated lime rind
  • ½ cup (125ml) lime juice
  • 4 Coles Brand Australian Free Range Egg yolks
  • lime zest, to serve

Whipped coconut cream

  • 270ml can coconut cream
  • ½ cup (125ml) thickened cream
  • 2 tbs icing sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the can of coconut cream in the fridge overnight to settle.
  2. 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.
  3. 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.
  4. 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.
  5. 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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