Key Lime Pie

A Key lime pie is full of clean and bright notes. It is very easy to make and even easier to fell in love with it.  Key Lime pie is a tart filled with sweetened condensed milk, lots of lime zest and juice, and just enough egg to give it a good set, and finally topped with whipped cream.


 Yields 22 cm round pie

Pie base

  • 200g digestive biscuits
  • 20g desiccated coconut
  • 100g butter, melted
  • 1/8 tsp of ground ginger
  • 1 pinch of salt

Pie filling

  • 395g can sweetened condensed milk
  • 130ml lime juice (it was a bit overpowering for me, next time I will reduce till 120ml)
  • 4 egg yolks
  • 1½ tbs finely grated lime zest


  • 400ml can coconut cream, chilled overnight
  • 300ml thickened cream
  • 2½ tbs icing sugar
  • toasted coconut flakes and finely grated lime zest, to serve


  1. To make pie base, grease a 22cm round fluted tart tin with removable base.
  2. Process biscuits in a food processor until finely crushed.
  3. Add remaining ingredients and pulse until combined.
  4. Spoon mixture into prepared pan. Press evenly over base and side, then refrigerate for 30 minutes.
  5. Preheat oven to 160°C.
  6. To make filling, whisk all ingredients using an electric mixer until smooth and combined.
  7. Pour into pan over base and bake for 30 minutes or until set.
  8. Set aside to cool to room temperature. Refrigerate for two hours.
  9. Using an electric mixer, whisk thickened cream and sugar until firm peaks form.
  10. Open chilled coconut cream and scrape away top thickened layer. Fold it into whipped cream.
  11. Pipe or spread mixture over top of pie and decorate with coconut flakes and lime zest. Enjoy!


Recipe adopted from MKR.


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