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Photo of Coconut key lime pie by WW

Coconut key lime pie

Total Time
55 min
20 min
35 min
Open the door to a delicious dessert straight out of the Florida keys. Zesty lime in a creamy coconut pie. Yum


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


  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.


TIP: You can use lemons instead of limes for added zing. To toast shredded coconut, preheat oven to 200˚C or 180˚C fan-forced. Spread coconut on a baking tray and bake for 3–5 minutes or until golden.