Key Lime Pie

By vealam

Ingredients

• For the pie crust:
• 500 g digestive biscuits or graham crackers
• 200 g unsalted butter, melted
• For the filling:
• 800 g condensed milk (2 tins)
• 8 egg yolks
• Zest of 5 limes
• Juice of 5 limes
• For the topping
• 300 ml double cream, whipped
• Equipment:
• 23 cm deep pie dish

Details

Servings 1
Adapted from mbakes.com

Preparation

Step 1

Preheat the oven to 170C. Put all of the biscuits into a food processor and pulse with the blade setting until fine crumbs form. Whilst the processor is still running, pour in the melted butter until crumbs appear sticky.

Pour the crumbs into a pie dish, with a tablespoon and your fingers press the crumbs into the sides and bottom of the dish. Bake for 10 minutes until darker in colour then leave to cool until warm.

Preheat the oven to 150 C. Zest and juice all of the limes and set aside.

In a large bowl or freestanding mixer with the whisk attachment, add the condensed milk, egg yolks and lime juice and whisk until thickened - 1 minute.

Set aside a small amount of lime zest for sprinkling on top of the pie and add the rest into the condensed milk filling.

Pour the filling into the prepared pie crust and bake for 20 minutes.

Leave to cool completely and in the mean time, whip the cream using a whisk until stiff (but soft) peaks form. Layer the cream on top of the cooled pie and garnish with the reserved zest.

Note:
Pie is best served after 2 to 24 hours of 'settling/flavour mingling' time in the fridge.