Key Lime Pie

The girlfriend of one of our sons makes a great dessert and so I asked her recently for the recipe to share with readers. Well, here it is, Petch's Key Lime Pie - worth a try this weekend.

Ingredients: (serves 6-8)
200g crumbled digestive biscuits
85g unsalted butter - melted
400g sweetened condensed milk
4 large egg yolks
1tbs lime zest plus extra for garnish (about 3 limes)
120ml freshly squeezed lime juice (about 6 limes)
350ml double cream - chilled

  • Heat the oven to 180'C or Gas Mark 4
  • Combine the crumbled digestive biscuits and melted butter in a medium bowl and mix well.
  • Press the mixture into a 23cms pie dish and bake in the oven until lightly browned - about 12-15 minutes.
  • Remove from the oven and transfer to a wire cooling rack until completely cooled.
  • Lower the oven to 160'C or Gas Mark 3.
  • In a medium bowl, gently whisk together the condensed milk, egg yolks, lime zest and juice. Pour into the prepared cooled crust.

  • Return the pie to the oven and bake until the centre is set but still quivers when the pan is nudged - about 15-20 minutes.
  • Let the pie cool completely in the tin on top of a wire cooling rack.
  • Once pie has cooled, place in the fridge to chill until ready to serve.

  • Before serving, lightly whip the cream into soft peaks. Spread the cream over the chilled pie.
  • Garnish with a little more lime or lime zest.



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