• 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

    Ingredients

    • Crust

    • 300g digestive biscuits, crushed
    • 100g melted butter
    • Filling

    • 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

    Instructions

    1

    Preheat the oven to 180°C.

    2

    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.

    3

    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.

    4

    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.

    5

    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.

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