Key Lime Pie with Coconut Cream
A WORD FROM THE CHEF
This takes just 25 minutes to prepare and 18-20 minutes to bake.
INGREDIENTS
(Serves eight)
For the base
220g digestive biscuits
20g desiccated coconut
125g butter, melted
For the Filling
397g condensed milk
Zest of one lime
130ml lime juice
Four large egg yolks
250ml whipping cream
2tbsp icing sugar
250ml tin of coconut cream
One lime zest
METHOD
Place the biscuits into the Kenwood food processor and blitz until smooth.
Into 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.
To make 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.
To make the topping, into 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.
ABOUT THE CHEF
Shane Smith from Lavey runs his own Online Cookery School and you can check out a list of his classes below or online at:
Gift vouchers also available.
The Lucky Lunch box
Shane has just developed a digital eBook of lunchbox filler recipes. It includes 12 of his favourite family recipes such as his signature ham & cheese jambons, healthy flapjacks, mini pizzas and apple crumble muffins.