The key lime pie, originally from America, is fast becoming a South African favourite dessert. In this recipe, we combine coconut with this crowd-pleaser to create a coconut key lime pie. These two flavours are perfectly complimentary and is perfect for entertaining this spring and summer!
Coconut key lime pie
- 300g digestive biscuits, crushed
- 100g melted butter
- 1 x 385g tin condensed milk
- 1 x 410g tin coconut milk
- 80ml ( cup) fresh lime juice
- 7 egg yolks
- 500ml (2 cups) fresh cream, to serve
- 15ml (1 tbsp) icing sugar, to serve
- lime zest, to serve
Preheat the oven to 180°C.
For the crust, combine the crushed biscuits and melted butter, mix well and press into a 20cm round tart tin. Place in the fridge until firm, about 15 minutes.
For the filling, combine the condensed milk, coconut milk, lime juice and egg yolks in a large bowl. Whisk well and pour into the prepared tart crust.
Bake in the oven until cooked but still slightly wobbly in the centre, about 45 – 55 minutes. Remove from the oven and cool, then refrigerate for 2 hours.
Combine the fresh cream and icing sugar and whisk to form soft peaks. Top the pie with soft cream and scatter with lime zest just before serving.