Key Lime Pie is one of those desserts that I don’t often think about making, but when I eat it I’m reminded of how much I love it. My Key Lime Pie has a beautifully buttery crust with a sweet, zingy, limey, zesty filling that comes together really quickly, which makes it a great dessert to serve to guests.
Ingredients:
- Pie Crust:
- 400g digestive biscuits
- 200g shortbread biscuits
- 200g salted butter melted
- Pie Filling:
- 2 cans 397g condensed milk
- 300ml sour cream
- 100ml fresh lime juice
- zest of 3 medium limes
- 2 medium egg yolks
- Cream topping:
- 500ml double cream
- 1/4 cup icing sugar
Method:
● Crumble up the digestive and shortbread biscuits until you have a wet sand like consistency. You can do this in a food processor or by hand.
● Pour in the melted butter and mix thoroughly with the crumbled biscuits until everything is well binded. If you take a ball of the mixture in your hand, it should clump together easily.
● Pat this into a 9 inch pie dish/pan using a flat bottomed utensil, such as a glass. Make sure to push the mixture up the sides of the dish, so it can hold the filling.
● Bake the base at 180C for 10 minutes and take out of the oven.
● To prepare the filling, whisk together all the ingredients until combined nicely.
● Pour the filling into the pie crust, then jiggle it around a little so the filling settles in and then smooth over the top.
● Bake in a preheated oven at 180C for around 22 minutes or until the edge of the filling is set and the middle jiggles slightly.
● Leave to cool until room temperature and then refrigerate to set in for at least 3 hours.
● For the fresh cream topping, whisk together fresh double cream and icing sugar until you have soft peaks.
● Decorate your pie with the fresh cream topping as you wish and garnish with lime slices and zest.
Tips:
● If you want a more crumbly base, pack the crumbled biscuits in with a lighter hand. This may result in more crumbly pie slices. If you want a firmer crust, pack the crumbled biscuits in more tightly. This will give you neat slices.
● To check the if the pie is cooked, the edges of the filling should not move when you jiggle the pie. However, the majority of the centre should still be jiggly. It will set fully in the fridge.