Key Lime Pie with Coconut Whipped Cream Topping
Cooking/Preparation time: 55 mins
For the key lime pie:
300g (10.5oz) Hob Nob biscuits or Graham Crackers
150g (1 ¼ sticks) butter, melted
1 x 397g (14oz) tin condensed milk
3 egg yolks
Zest and juice of 4 limes
For the coconut whipped cream topping:
240ml (1 cup) coconut cream
240ml (1 cup) whipping cream or heavy cream
1 tbsp icing/powdered sugar
Preheat the oven to 160C / 315F.
Place the biscuits or crackers into a food processor and pulse to form crumbs. Combine with the melted butter and then press the mixture into the bottom and sides of a 24cm (9”) loose-based cake tin. Bake in the oven for 10 minutes, then remove and leave to cool.
Meanwhile, whisk the egg yolks for 1 minute, using an electric hand whisk or stand mixer. Add the condensed milk and continue to whisk for a further 3 minutes. Add the lime juice, then whisk for a further 3 minutes, until the mixture is light and creamy. Pour the filling into the cooled cake base and return to the oven for 15 minutes. Cool, and then chill in the fridge for at least 3 hours (or overnight, if desired).
When you are ready to serve the pie, combine the coconut cream, whipping cream and sugar in a bowl and give it a quick stir to combine. Pour into your whipped cream dispenser. Place one N2O charger inside the charger holder, screw onto the dispenser and release the gas. Unscrew the charger holder, and discard the charger, then shake the canister 8-10 times. Use the whipped cream nozzle to pipe the coconut cream into a decorative pattern on top of the pie, with a little extra to serve on the side.
Garnish with the lime zest and enjoy.
Notes: If you do not have a food processor, you can place the biscuits/crackers into a sealable freezer bag and bash them with a rolling pin to form crumbs.
Coconut cream can be found in the world food aisle of most major supermarkets. Do not use coconut milk, as the consistency is too runny for the whipped cream canister.