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Key Lime Pie with Coconut Oreo Crust

Servings 8

Ingredients

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

For decoration

  • 250 ml Double cream

Instructions

  1. In a food processor whizz up the coconut oreos with the dessicated coconut
  2. 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
  3. To make the lime filling whisk together the egg yolks and the zest of the limes until the mixture thickens

  4. Then add the can of condensed milk, and whisk again for 5 minutes
  5. Add the juice of all 5 limes, and whisk until thoroughly combined and nice and frothy
  6. 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
  7. Whip up the double cream. Pipe the cream on the pie, and add some extra lime zest for garnish
  8. Store leftovers in the fridge