// TODO: Use the hero-tile module instead of hero-partial // @duplication - see above
Stream the final episodes on TVNZ
Favourite

Stream the final episodes on TVNZ

Tim and Kyle - Key Lime Pie

with Vanilla Ice Cream

Prep time: 25 mins (+ freezing)    Cook time: 45 mins (+ cooling)    Serves: 8

Ingredients

400ml coconut cream, chilled

300 ml thickened cream

2½ tbs icing sugar

Toasted coconut flakes, to serve 

Grated lime zest, to serve 

Vanilla Ice Cream

600ml thickened cream

250ml milk

1 vanilla bean, split, seeds scraped

6 egg yolks

180g caster sugar 

Pie Base 

200g digestive biscuits 

20g desiccated coconut

100g butter, melted 

1 pinch ground ginger

1 pinch salt

Pie Filling

395g can sweetened condensed milk

130ml lime juice 

4 egg yolks

1½ tbs lime zest, finely grated

Method

  1. To make ice-cream, place cream, milk, vanilla bean and seeds in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm.
  2. Meanwhile, to make pie base, grease a 22cm round fluted tart tin with removable base.
  3. Process biscuits in a food processor until finely crushed. Add remaining ingredients and pulse until combined.
  4. Spoon mixture into prepared pan. Press evenly over base and side, then refrigerate for 30 minutes.
  5. To make filling, preheat oven to 160C. Using an electric mixer, whisk all ingredients until smooth and combined. Pour into pan over base and bake for 30 minutes or until set. Set aside to cool to room temperature. Refrigerate for two hours.
  6. Open chilled coconut cream and scrape away top thickened layer, reserving for another use. Using an electric mixer, whisk cream and sugar until firm peaks form. Fold in coconut cream. Spread mixture over top of pie and decorate with coconut flakes and lime zest.
  7. Serve with ice-cream to the side.
LIKE