Coconut key lime pie
18
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 10 • Difficulty: Easy
Open the door to a delicious dessert straight out of the Florida keys. Zesty lime in a creamy coconut pie. Yum
Ingredients
Oil spray
1 x 3 second spray(s)
Plain biscuits
300 g, light digestive
Reduced fat oil spread
75 g, melted
Sweetened skim condensed milk
400 ml, (400g can)
Light canned coconut milk
375 ml
Lime juice
½ cup(s), (125ml)
Egg yolk
5 medium
Shredded or desiccated coconut
¼ cup(s), (15g), toasted
Light cream
½ cup(s), (125ml), whipped
Instructions
1
Preheat oven to 170°C or 150°C fan-forced. Lightly spray a 5cm-deep, 25cm-round ovenproof pie dish with oil to prevent base and sides sticking.
2
Place biscuits in a food processor and process until mixture resembles fine breadcrumbs. Add canola spread and process until just combined. Press biscuit mixture evenly over base and sides of prepared dish, then refrigerate pie dish for 20 minutes.
3
Whisk light condensed milk, evaporated milk, lime juice and egg yolks in a medium bowl. Pour mixture into biscuit case and bake for 30–35 minutes or until just set. Cool completely. Serve pie topped with toasted coconut and thickened cream on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.