Hello lovelies! Sorry I haven’t been posting much lately! I have been busy loving life!
Jokes! I haven’t had much time to cook beautiful meals unfortunately! I have had the day off today and have craved for key lime pie for weeks, so I couldn’t pass on the opportunity to make it!
The ingredients you will need:
- 200g digestive biscuits
- 20g desiccated coconut
- 100g butter, melted
- 397g can condensed milk
- 1 tablespoon finely grated lime zest
- 125ml lime juice
- 4 egg yolks
- 150ml coconut cream
- 3 tablespoons icing sugar
For the meringue:
- 4 egg white at room temperature
- 100g icing sugar
- 100g caster sugar
Place the can of coconut cream in the fridge overnight to settle.
Preheat oven to 160C. Grease a tart pan with removable base. Place the biscuits in a food processor and process until finely crushed. Add the dissecated coconut and butter and mix until combined. Spoon into prepared pan and use the back of a spoon to press the mixture evenly over the base and side of the pan. Fine crust or thick crust is up to you! Place in the fridge for at least 30min to chill and harden.
Whisk the condensed milk, lime zest, lime juice and egg yolks together in a large bowl. Pour over the chilled crust base. Place on a baking tray. Bake for 30 mins or until just set. Once it’s done, set a side to cool down and put it in the fridge.
To make the coconut cream, open the can of coconut cream and scoop the hard cream at the top into a bowl. You won’t be needing the coconut water/liquid. Add thickened cream and icing sugar. Use an electric mixer to beat until it’s soft then spoon the coconut cream over the pie.
For the meringues, reheat the oven to 100C . Put the egg whites on a non plastic bowl and beat them on medium speed with an electric whisk until the mixture resembles a fluffy clouds and stands up in stiff peaks when you lift the whisk.
Now turn the speed up and start to add the caster sugar, spoonful at a time. Continue beating while you add the sugar slowly. However, don’t over-beat. When ready, the mixture should be thick and glossy. Sift icing sugar over the mixture and gently fold it in. Continue to sift and fold in the rest of the icing sugar bit by bit. Again, don’t over-mix. The mixture should look smooth!
I’ve used silicone muffin trays to keep them the same size, once spooned you can sprinkle with lime zest or thinly sliced lemon zest like I did. Bake for an hour and a half in the oven, until the meringues look crisp. Leave to cool on the tray and put them on top of the coconut cream to decorate.