A trip to Florida or the Keys is not complete without a Key Lime Pie
I have tried out many recipes. Then the tanginess has to be just right, as well as not too sweet.
|FOR THE BASE|
|100 g||melted unsalted Butter|
|200 g||Digestive Biscuits|
|4||egg yolks (Free Range)|
|400 g||condensed milk|
|4||Limes, Zest and juice|
|Pinch of salt|
|200 ml||double cream|
|1||Lime, Zest only|
- Place the biscuits in a food processor and pulse until they are crushed, or place the biscuits in a plastic bag and use a rolling pin to smash the biscuits.
- Tip the biscuits into a mixing bowl and add the melted butter and stir to combine.
- Press the mixture into the base of a 20 cm tin or baking form. Push the crumbs up the sides of the tin to create a crust about 3 cm high… or as far as you can, depending on your baking form. Place in the fridge to set.
- Preheat the oven to 160 ° C.
- Meanwhile, whisk the egg yolks and a pinch of salt with the condensed milk.
- Add the lime juice gradually, not all at once. Add the lime zest and whisk again.
- Pour into the prepared base and bake in the preheated oven for about 25 -30 minutes or until set. The filling will have risen and may have started to take colour. Don’t worry.
- Remove from the oven and place on a wire rack to cool at room temperature.
- When cooled, chill the pie in the fridge for at least 2 hours before serving.
- Before serving, whip the cream and pipe the cream around the edge of the pie and sprinkle with some lime zest.