Vegetarian
8
United States
Key Lime Pie
Allergens: Eggs, Gluten, Milk
The Florida classic: sharp lime custard on a biscuit base.
Ingredients
- Lime
- Butter 150 g
- Cream 300 ml
- Eggs 3
- Digestive biscuits 300 g
- Icing sugar 1 tbsp
- Condensed milk 400 g
Method
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin.
- Bake in the oven for 10 minutes.
- Remove and cool.
- Put the egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes.
- Cool then chill for at least 3 hours or overnight if you like.
- When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together the cream and icing sugar.
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.