Key Lime Pie
00h 30
00h 25This zesty treat is the perfect dessert for summer, made with a delicious cream filling and a buttery biscuit base.
Ingredients and Method
Ingredients
- 300g oat-based biscuits
- 150g melted butter
- 397g condensed milk
- 3 egg yolks
- finely grated zest
- 4 limes, zest grated and juiced
- 300ml double cream
- 1 tbsp icing sugar
Method
- Heat the oven to 160 °C/fan 140 °C/gas 3.
- Place the oat biscuits in a zip lock bag and bash with a rolling pin until they form fine crumbs.
- Mix the melted butter with the biscuit crumbs in a large mixing bowl. Press the biscuit mixture into the base and up the sides of a baking tin. Bake in the oven for 10 minutes. Once done, remove and leave to cool completely.
- Whisk the egg yolks in a large mixing bowl. Add the condensed milk and whisk again for another few minutes. Add the finely grated zest and juice of 4 limes and mix until fully combined.
- Pour the filling into baking tin with the baked biscuit base and put back in the oven for 15 minutes. Once cooked, chill for at least 3 hours or overnight.
- To decorate, softly whip together the double cream and 1 tbsp icing sugar. Pipe the cream onto the top of the pie and finish with some left-over lime zest.
