Key lime pie with whipped coconut cream

Place the can of coconut cream in the fridge overnight to settle.

Preheat oven to 160C. Grease a 22cm fluted tart pan with removable base. Place the biscuits in a food processor and process until finely crushed. Add coconut and butter and process until combined. Spoon into prepared pan and use the back of a spoon to press the mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to chill.

Whisk the condensed milk, lime rind, lime juice and egg yolks together in a large bowl. Pour over the biscuit base. Place on a baking tray. Bake for 30 mins or until just set. Set aside for 15 mins to cool slightly then place in the fridge to chill.

To make the coconut cream, open the can of coconut cream and scoop the firm cream at the top into a bowl. Discard the clear-ish liquid at the bottom of can. Add thickened cream and icing sugar. Use an electric mixer to beat until soft peaks form.

Place the key lime pie on a serving plate. Spoon the coconut cream over the pie. Sprinkle with lime zest to serve.