Key Lime Pie
HB-1266 · Hand-built original · United States
United StatesDessertVegetarianGluten-freeLow-Sodium
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10½ oz digestive biscuits
- 5¼ oz butter, melted
- 14 oz condensed milk
- 3 egg yolks
- 4 limes, zested and juiced (about 6½ Tbsp juice)
- 1¼ cups double cream
- 1 tbsp icing sugar
- 1 lime, cut into thin slices, to serve
Method
- Heat the oven to 325°F. Crush the biscuits to fine crumbs in a food processor or a sealed bag with a rolling pin.
- Mix the crumbs with the melted butter and press firmly into the base and up the sides of a 9 in loose-based tart tin. Bake for 10 minutes, then cool.
- Whisk the egg yolks in a bowl for 1 minute. Add the condensed milk and whisk for 3 minutes until thickened slightly.
- Add the lime zest and juice and whisk again until combined; the mixture will thicken.
- Pour the filling into the cooled base and bake for 15 minutes until just set with a slight wobble. Cool, then chill for at least 3 hours, ideally overnight.
- Whip the double cream with the icing sugar to soft peaks and pile or pipe it over the pie. Decorate with lime slices and extra zest before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).