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.
Recipe courtesy of Paul Hollywood
Episode: Miami
Print
Key Lime Pie
Total:
4 hr
(includes setting, cooling and chilling time)
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
4 hr
(includes setting, cooling and chilling time)
Active:
30 min
Yield:
12 servings
Level:
Easy

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

Categories:
Pie

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