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
•
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
•
1 tbls
Digestive Biscuits
•
300g
Butter
•
150g
Condensed Milk
•
400g
Lime
•
to serve
Double Cream
•
300ml
Egg
•
3 Egg Yolk