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

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

Icing Sugar

1 tbls

Digestive Biscuits

Digestive Biscuits

300g

Butter

Butter

150g

Condensed Milk

Condensed Milk

400g

Lime

Lime

to serve

Double Cream

Double Cream

300ml

Egg

Egg

3 Egg Yolk

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