Shane cooks

Key Lime Pie with Coconut Cream

Key Lime Pie with Coconut Cream
Preparation time:
25 minutes
Cooking time:
18 -20 minutes
Serves:
8

The perfect summer sharer, Shane’s key lime pie features a deliciously crumbly digestive biscuit base and zesty lime filling piled high with velvety coconut cream.

  • Ingredients

    For the base:
    • 220g digestive biscuits
    • 20g desiccated coconut
    • 125g butter, melted
    For the filling:
    • 397g condensed milk
    • 1 lime zest
    • 130ml lime juice
    • 4 large egg yolks
    For the coconut cream:
    • 250ml whipping cream
    • 2 tbsp icing sugar
    • 250ml tin of coconut cream
    • 1 lime zest
  • Method

    To make the base:
    • Place the biscuits into the Kenwood food processor and blitz until smooth.
    • In a bowl, mix this biscuit crumb with the coconut and melted butter.
    • Spoon this into a 22cm loose-bottom tart tin.
    • Using a spoon, press down the mixture to cover the base and sides.
    • Chill this for 30 minutes.
    • While chilling, preheat the oven to 160C fan.
    For the filling:
    • Into a bowl, add all the ingredients and mix well.
    • Pour this into the chilled base and place in the centre of the preheated oven.
    • Bake for 18-20 minutes.
    • Remove and allow to cool for 15 minutes before chilling until cold.
    For the topping:
    • In your Kenwood stand mixer fitted with the whisk attachment, whisk the cream until thick.
    • Open the container of coconut cream and use the firm cream at the top, discarding any liquid.
    • Add this thick coconut cream and icing sugar to the cream and whisk to incorporate.
    To serve:
    • Remove the tart from the tin, spoon the coconut cream on top and spread to cover.
    • Finish by zesting some lime zest over the top.

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