Desserts · Pies and Tarts

Coconut Key Lime Pie

I’m just back from vacation,  hence the shorter post today.

You won’t be disappointed though.

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Another tortilla crust pie inspired by this recipe for Coconut Lime Pie from BBC GoodFood, which is one of my favourite sites for finding recipes which I know will work.

I highly recommend it, as the rating system can be very helpful.

I loved the combination of coconut and lime when I made this and it can be adjusted according to your tastes.

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Need a little more tang?

Add more lime juice and cut down on the sweetener!

Feel like a creamier texture?

Then add in some coconut Greek yoghurt plus coconut milk, or sub full-fat coconut milk completely!

Subbing in full-fat coconut milk will increase the calories, but it will still be less than the original, due to the tortilla crust.

Top the pie with whipped cream and icing sugar to be extra fancy.

Or have for breakfast topped with tropical fruit and pretend you’re lying on a beach with palm trees blowing in the wind.

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Wow, I need another holiday, studying is just not that appealing.

Either way, I hope you enjoy the recipe.

Coconut Key Lime Pie

Prep time: 5 minutes

Cook time: 25-30 minutes

Total time: 3 hours 30 minutes

Yield: 6 slices

Ingredients

  • 1
    Large tortilla
  • 360 ml / 1 1/2 cup
    Coconut milk, lite
  • 2
    Eggs
  • 120 ml / 1/2 cup minus
    Lime juice
  • 1/3 cup
    Low-calorie sweetener of choice
  • 5g / 1/2 tbsp
    Cornstarch

Instructions

  1. Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a 7 inch round baking pan and line the bottom with baking paper/ foil.
  2. Microwave a large flour wrap for 30 seconds on high and press into the pan and trim the edges if needed.
  3. Whisk together the pie filling ingredients in a medium bowl until smooth, adjusting the sweetener according to your own tastes.
  4. Pour in the crust and bake for 20-25 minutes until the edges have set, but the centre is slightly liquidy.
  5. Remove from the oven and allow to cool slightly and allowing to cool to room temperature before chilling for 3-4 hours in the fridge.
  6. Slice into 6 slices and serve.
  7. Store leftovers in covered in the fridge for up to 4 days.

Nutritional Information

Makes 6 slices
Serving size: 1/6 of recipe

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 104
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 4 g 20 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 62 mg 21 %
Sodium 57 mg 2 %
Potassium 43 mg 1 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 1 g 3 %
Sugars 1 g
Protein 3 g 6 %
Vitamin A 2 %
Vitamin C 9 %
Calcium 1 %
Iron 2 %

Recipe Notes

If you prefer a creamier pie, you can use full fat coconut milk. You can also replace 120 ml of the milk with Greek yoghurt or replace all of it with coconut Greek yoghurt for a different texture.

Depending on your substitutions, the calorie count may change. The calorie count for the coconut milk I used was 75 kcal/ 100ml, so variations on this may change it.

 

 

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2 thoughts on “Coconut Key Lime Pie

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