top of page
Ginger, Coconut & Key Lime Pie
 

​​When I think of our gorgeous Summer Christmas here in Brisbane, I think of tropical fruits, limes and coconuts. Putting an Aussie Christmas twist on a traditional Key Lime Pie takes this classic to a place where Christmas is celebrated around the BBQ.

 

 

You'll Need:
 
Ingredients:

​​

  • 200 g sugar free Maria biscuits (or arrowroot)

  • 1/2 cup firmly packed brown sugar

  • 125g melted butter

  • 1 tsp cinnamon

  • 1 tsp all spice

  • 1 tbs ground ginger

  • 1/2 cup dessicated coconut

  • 4 eggs, separated

  • 395 g can of condensed milke

  • finely grated zest and juice of 4 limes / 3/4 cup bottled lime juice

  • 1/4 cup caster sugar

  • icing sugar

  • 1/2 cup frozen raspberries

 

Note:

If you cannot find sugar free biscuits, simply use normal biscuits and omit the brown sugar.

 

 

 

 

  • 3 mixing bowls

  • Electric beaters

  • wooden spoon

 

 

 

 

 

 

Utensils:

  1. Preheat the oven to 175'c and grease a pie or cake pan

  2. Place the biscuits, brown sugar, coconut and spices in a food processor and blend to fine crumbs

  3. Add melted butter and combine.

  4. Press mixture into the cake pan base and chill in the fridge for about ten minutes, or until firm

  5. Once firm, bake biscuit base in the oven for ten minutes.  Allow to cool

  6. Place egg yolks, condensed milk and lime juice and zest in a mixing bowl and combine well

  7. In a separate bowl, beat egg whites with an electric mixer until frothy.  Add the caster sugar, t tablespoon at a time, and continue to beat until soft peaks form.  This will take some time, so patience is required!

  8. Fold the eggwhite peaks into the bowl of yolk mix, and combine gently before pouring onto the biscuit base.

  9. Bake for about 25 - 30 minutes or until the filling has set.  Don't overcook or your pie filling will turn out rubbery.

  10. Remove from the oven  and cool.  Don't worry if your filling deflates - this will happen slightly. 

  11. Chill for an hour in the fridge before dusting with icing sugar.  Sprinkle with frozen raspberries and thinly sliced lime to serve.

 

 

YUM!

 

 

Note: This recipe has been adapted from Valli Little's Key Lime Pie recipe in one of my favourite cook books - Delicious Home Cooking.  Valli also used macadamia nuts in her version, which you might like to try.  For a classic American recipe, try this one at All Recipes or this one by Jamie Oliver.

Steps:

bottom of page