Key Lime Pie
No other dessert says Florida more than Key lime pie. I love the biscuit base, the smooth, creamy topping, and the tangy flavor from the Key limes. I worked my way through a few slices whilst in Miami--some were too sweet, others too sharp. This recipe strikes the perfect balance. You don't need the small Key limes to make it; regular limes work just as well.
- Level: Easy
- Total: 4 hr (includes setting, cooling and chilling time)
- Active: 30 min
- Yield: 12 servings
Ingredients
Base:
200 grams (7.1 ounces) digestive biscuits, such as Hobnobs
100 grams (3.5 ounces) butter, melted
Filling:
4 egg yolks
400 grams (14.1 ounces) condensed milk or one 397-gram (14-ounce) can
Zest and juice of 4 limes
To serve:
400 milliliters (13.5 ounces) whipped cream
Lime zest, for sprinkling
Directions
- For the base: Place the biscuits in a food processor and pulse until crushed but not too fine. Tip into a bowl, add the melted butter, and stir to combine.
- Press the biscuit mixture into the base of a 20-centimeter (8-inch) pie tin, pushing it up the sides of the tin to create a crust. Place in the fridge to set.
- Preheat the oven to 150 degrees centigrade/gas mark 2 (300 degrees F).
- For the filling, whisk the egg yolks with the condensed milk in a bowl. Add the lime juice and zest and whisk again. Pour into the prepared base.
- Bake until just set, 25 to 30 minutes. The filing will have risen and may have started to color around the edges.
- Remove from the oven and leave to cool at room temperature, then chill in the fridge for at least 2 hours before serving.
- Cut the pie into wedges and serve with whipped cream and a sprinkling of lime zest
