Key Lime Pie
Creamy tangy pie made with a graham cracker crust and a filling of sweetened condensed milklime juiceand egg yolks
American
Baked Goods
450
Calories
52 g
Carbs
22 g
Fat
6 g
Protein
•
![Key Lime Pie](https://ik.imagekit.io/littlecook/public_images/recipes/key-lime-pie.jpg)
Method
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.
Ingredients
![Icing Sugar](https://ik.imagekit.io/littlecook/public_images/ingredients/icing-sugar.png)
Icing Sugar
•
1 tbls
![Digestive Biscuits](https://ik.imagekit.io/littlecook/public_images/ingredients/digestive-biscuits.png)
Digestive Biscuits
•
300g
![Butter](https://ik.imagekit.io/littlecook/public_images/ingredients/butter.png)
Butter
•
150g
![Condensed Milk](https://ik.imagekit.io/littlecook/public_images/ingredients/condensed-milk.png)
Condensed Milk
•
400g
![Lime](https://ik.imagekit.io/littlecook/public_images/ingredients/lime.png)
Lime
•
to serve
![Double Cream](https://ik.imagekit.io/littlecook/public_images/ingredients/double-cream.png)
Double Cream
•
300ml
![Egg](https://ik.imagekit.io/littlecook/public_images/ingredients/egg.png)
Egg
•
3 Egg Yolk