Key Lime Pie
Tart-sweet lime custard on a buttery crust under cool cream — sunshine you can slice.
- Total
- 80 min
- Serves
- 4
Florida's most refreshing pie: a buttery biscuit crust filled with a tart-sweet custard of lime juice, condensed milk and egg yolks, baked just to set, then crowned with lightly sweetened cream. The lime keeps every bite bright and bracing. It's sunshine in slice form — and it cuts the heat of any summer evening.
Ingredients
- 300g Digestive Biscuits
- 150g Butter
- 400g Condensed Milk
- 3 Egg Yolks
- 4 Lime
- 300ml Double Cream
- 1 tbls Icing Sugar
- to serve Lime
Instructions
- 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.
Nutrition (per serving)
- Calories
- 500
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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