The thought of Key Lime Pie takes me straight back to my childhood. Although, back in those days I used to agonizingly watch a ready made one defrost on the kitchen windowsill for hours whilst Sunday dinner was being made. Who knew that actually making one from scratch would be so easy AND taste a million times better?!
Key Lime Pie actually gets it’s name from the use of ‘Key Limes.’ They’re hard to come by in this country and any lime works great. So don’t worry yourself about the little details.
Here is what you will need to serve 8.
(Recipe adapted from BBC Good Food)
- 300g HobNob Biscuits
- 150g Unsalted Butter
- 1 x 397g Tin of Condensed Milk
- 3 Egg Yolks
- Zest & Juice of 4 Limes
- 300ml Double Cream
- 1 tbsp Icing Sugar
- Extra Lime Zest to Decorate, optional
- 8″ Round Loose Bottomed Tin
Preheat your oven to 160°C/Fan 140°C.
In a food processor (or a plastic bag with a rolling pin) blitz the biscuits until they become like fine crumbs.
Meanwhile, gently melt the butter in either a saucepan over a low heat or in the microwave in 20 second intervals.
Pour the melted butter into the biscuit crumbs and pulse until it starts to clump together.
Press the mixture into the base & sides of the tin and pop into the oven to bake for 10 minutes.
It will likely puff up a little. Leave to cool for 10-15 minutes, if it’s still puffed up, simply press down with the back of a spoon. It will be fine I promise.
To make the filling, either in an electric stand mixer with the whisk attachment or a large bowl with an electric hand whisk, whisk the egg yolks for a few minutes until it starts to become a paler in colour.
Add the condensed milk and whisk for another few minutes.
Add the zest and juice of the 4 limes and whisk again until it’s evenly distributed.
Pour the mixture on top of the biscuit base, I find it easier to do it in the oven to prevent any spillages along the way.
Bake for about 15 minutes. Allow to cool to room temperature then pop in the fridge and chill for at least 3 hours. (Overnight is fine too.)
Just before serving, whip up the double cream with the icing sugar until the soft peak stage. If you take it too far & it splits (much easier to do than you might think!) just add a splash of milk and gently stir it in.
Pipe or blob the cream onto the top and decorate with a few slices of lime & some zest. Store in the fridge and consume within 2-3 days.
I honestly forgot how much I loved Key Lime Pie. It’s such a refreshing dessert! That crunchy oat biscuit base topped with a beautiful, creamy filling that packs a serious citrus punch! The perfect dessert for BBQ season when you haven’t really got room for dessert but, oh go on, just a little slice… (Usually followed by seconds!)
I hope you enjoyed the post my lovelies, until next time.