A Key Lime Pie is my favourite kinda pie!!
This is one of those you probably haven’t even had before and you just don’t know what your missing out on. This bake is a go-to we’ve got guests for dinner or Sunday treat pudding and it is so good.
It has the crumbly biscuit base, the refreshing lime filling and the whipped cream on top just completes this pie perfectly. It is such a crowd pleaser and is always left with just a few crumbs on the plate.
It is a nice and easy bake and you can’t really go to wrong with it.
Ingredients – Makes 1 pie, 10-12 slices (23cm pie dish)
– 500g Digestive Biscuits
– 200g Melted Butter
– 8 Egg Yolks
– 2x 397g tins Condensed Milk
– Freshly squeezed juice & grated zest of 5 Limes
-450ml Whipping Cream for the top layer.
1. Preheat the oven 170C/325F/Gas3
2. For the Crust; Break up the digestives (use a food processor if you have one if not a rolling pin and a sandwich bag!)
3. Once finely broken up pour in the melted butter.
4. Press this into the bottom of the pie dish, up the sides if you like or just flat on the bottom using the back of a spoon.
5. Bake in the preheated oven for around 20minutes or until starting to firm.
6. For the Filling; Turn the oven down to 150C/300F/Gas2
7. Put the egg yolks, condensed milk, lime juice and the grated zest in a bowl and mix together using a balloon whisk/fork! The mixture will thicken naturally.
8. Pour this into the pie crust then back into the oven and bake until it just firms on the top. Be careful not to overdo or burn at the edges. It will be slightly wobbly in the middle.
9. I leave this to cool overnight/for as long as possible.
10. When nearly time to serve whisk the whipping cream until thick and soft peaks begin to form.
11. Spoon this onto the top of your pie/pipe it and decorate with some grated lime zest.
This is the perfect pudding when your full up from your dinner but just need something sweet. It’s so refreshing and tasty but amazing at the same time. I love the rustic finish it has, it makes it such a family pleaser.
I tend to half this recipe and use a removable base cake tin to bake it in but it could also be done in a square tin and cut into mini slices, I did this for Amelia’s birthday party and it worked out really well.
Definitely one to give a go!
Thanks for reading!xx