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Key lime pie
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Total Time:
45 minutes
45 minutes
Ingredients:
- 4 large free-range egg yolks
- 400 ml condensed milk
- 5 limes
- 200 ml double cream
- 135 g unsalted butter
- 12 digestive biscuits
- 45 g caster sugar
Instructions:
- 1. Preheat the oven to 175ºC/gas 3 and lightly grease a 22cm pie dish with butter. 2. Make the pie crust by blending biscuits, sugar, and butter in a food processor until it looks like breadcrumbs. Press the mixture firmly into the pie dish, covering the bottom and sides. Bake for 10 minutes until lightly browned, then cool on a wire rack. 3. For the filling, whisk egg yolks in a bowl, then gradually whisk in condensed milk until smooth. Mix in 6 tablespoons of lime juice and pour the filling into the pie crust. Bake for 15 minutes, then cool on a wire rack. Refrigerate for 6 hours or overnight. 4. Whip cream until stiff peaks form. Add dollops of cream on the pie, and if desired, sprinkle lime zest for extra flavor. Serve and enjoy!