Key lime pie
A crunchy buttery biscuit base filled with a tart, creamy lime and condensed milk custard, chilled and topped with whipped cream.
Method
- 1
Heat the oven to 180°C.
- 2
Crush the biscuits to fine crumbs, then mix in the melted butter and caster sugar until it looks like wet sand.
- 3
Press the crumbs firmly and evenly over the base and up the sides of the pie dish.
- 4
Bake until the base is set and smells toasty.
- 5
Set the base aside and turn the oven down to 170°C.
- 6
Whisk the egg yolks and lime zest together for a minute until slightly pale.
- 7
Whisk in the condensed milk, then the lime juice. The mixture will thicken as the juice goes in.
- 8
Pour the filling into the biscuit base and smooth the top.
- 9
Bake until the edges are set and the centre jiggles only slightly.
- 10
Cool the pie on a wire rack to room temperature.
- 11
Chill until the filling is firm and cold.
- 12
Whip the cream with the icing sugar to soft peaks, spread or pipe it over the pie and finish with a little grated lime zest.
Notes
- Small key limes are more fragrant and slightly more sour, but ordinary limes give an excellent pie.
- Bottled lime juice tastes flat here. Fresh juice makes all the difference.
- The pie keeps in the fridge for 2 days. Add the cream on the day you serve it.
Equipment
23 cm pie dish, Food processor or freezer bag and rolling pin, Mixing bowl, Whisk, Zester, Wire rack