From the shelf

Key Lime Pie

Name: Key Lime Pie
Cuisine: American
Ingredients: 300g Digestive Biscuits; 150g Butter; 400g Condensed Milk; 3 Egg Yolks; 4 Lime; 300ml Double Cream; 1 tbls Icing Sugar; to serve Lime

American · Dessert · 8 ingredients · 4 steps

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What you need

Ingredients

Digestive Biscuits300 g
Butter150 g
Condensed Milk400 g
Egg Yolks3
Lime4
Double Cream300 ml
Icing Sugar1 tbsp
Limeto serve

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How it goes

Method

0 of 4 done

Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes.
Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

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