Key Lime Pie
3 hrs 30 min (mostly chilling)Serves 6
A tangy-sweet lime custard pie with a buttery biscuit crust, chilled until set and topped with whipped cream or meringue.
| prepPreheat oven to 180°C / 350°F (160°C / 320°F fan), gas mark 4 | ||||||||
| prepLightly grease a 20 cm tart tin, preferably loose-bottomed | ||||||||
| 200 g digestive biscuits (about 13) | Crush biscuits to fine crumb | Melt fat, stir into crumbs with salt | Press crust into tin, even base & sides | Bake crust 180°C / 350°F, 15 min until dry | Cool crust | Beat in lime juice, pour into crust | Chill 3 hrs until set | Dollop cream on pie, garnish & serve |
| 75 g butter or coconut oil, plus extra for greasing | ||||||||
| 1 pinch salt | ||||||||
| zest of 4–5 limes | Grate lime zest into bowl | Squeeze & strain lime juice | Add egg yolks, beat 2 min until pale green | Stir in condensed milk | ||||
| 120 ml fresh lime juice | ||||||||
| 4 egg yolks | ||||||||
| 400 g tin condensed milk | ||||||||
| 300 ml whipping or double cream | Whisk cream & icing sugar to soft peaks | |||||||
| 1 tbsp icing sugar | ||||||||
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