I found some coconut oreos on my trip to Hong Kong (as well as some strawberry ones that are long gone!) back in September and I just had to grab some to bake with. I’ve had this recipe idea for a Key Lime Pie with Coconut Oreo Crust in my head for ages but somehow haven’t got round to making it until now. Thankfully oreos have a long shelf life! I thought that a zesty lime filling would perfectly balance out the sweet coconut, plus the chocolate of an oreo biscuit.
These are the coconut delight oreos I purchased in Hong Kong. I think you can get these in other parts of Asia and probably the USA too, also check out Amazon as they do groceries.
In a food processor I whizzed up the coconut oreos with dessicated coconut. If you can’t get hold of coconut oreos, you can use regular oreos and add some extra dessicated coconut. Or add some coconut flavouring perhaps.
I melted butter and mixed it with the oreo crumbs. I pressed it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. I put it in the fridge for 30 minutes.
To make the lime filling I whisked together egg yolks and lime zest until the mixture
I then added condensed milk, and whisked again for 5 minutes.
Finally in went lime juice, and I whisked until thoroughly combined and nice and frothy.
I poured the lime filling into the chilled oreo crust.
I baked the pie on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. I let it cool in the tin, then removed it and placed on a serving tray once fully cool.
For the decoration I whipped up double cream.
I piped the cream on the pie, and added some extra lime zest for garnish. I served any leftover cream on the side with slices of the pie, and stored the leftovers in the fridge.
The Key Lime Pie was so tasty! Whipped cream is the ideal accompaniment to the sweet base and zesty filling. I’m so pleased I combined these two delicious things.
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Key Lime Pie with Coconut Oreo Crust
For the base
- 180 g Coconut Oreos
- 20 g Desiccated coconut
- 75 g Butter
For the filling
- 3 Egg yolks
- 5 Limes
- 397 g Condensed milk
- 250 ml Double cream
In a food processor whizz up the coconut oreos with the dessicated coconut
Melt the butter and mix it with the oreo crumbs. Press it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. Put it in the fridge for 30 minutes
To make the lime filling whisk together the egg yolks and the zest of the limes until the mixture thickens
Then add the can of condensed milk, and whisk again for 5 minutes
Add the juice of all 5 limes, and whisk until thoroughly combined and nice and frothy
Pour the lime filling into the chilled oreo crust. Bake on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. Let it cool in the tin, then remove it and place on a serving tray once fully cool
Whip up the double cream. Pipe the cream on the pie, and add some extra lime zest for garnish
Store leftovers in the fridge