Key Lime Pie
This weekend we tried something new - the Key Lime Pie - and we fell in love with it. This pie is perfect for the warmer days coming up as it is super refreshing. The Key Lime Pie originally comes from Key West in Florida but it is loved worldwide.
This pie requires no flour and has a delicious base of digestive cookies and butter. The next layer consists of condensed milk, egg yolks and lime juice and the last decorative (optional layer) is made with whipped cream.
Prep Time: 20 Min
Cooking Time: 25 Min
Ingredients for 22cm:
Digestives - 300 gr
Butter - 150 gr (melted)
Can Condensed Milk - 397 gr (we used this one)
Eggs - 3 yolks
Limes - 5 (4 for juice one for decorating)
Double Cream - 300ml
Icing Sugar - 1 Tbs
How to:
Heat the oven to 160C/fan.
Squeeze the lime juice out of 4 limes and put it in a bowl.
Crush 300gr of Digestives in a food processor until they have reached a sandy texture.
Heat 150 gr of butter and mix in the Digestives. Work the paste with your hands until it becomes homogeneous. Place the paste in a 22cm baking tray evenly on the bottom and on the sides. Bake in the oven for 10 minutes. Remove and cool.
Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
Add a can of condensed milk and whisk for 2 minutes, then add the lime juice you pressed earlier and whisk again for 3 minutes.
Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours.
To decorate the key lime pie, whip together 300ml double cream and 1 tbsp icing sugar.
Place the whipped cream on top on the pie evenly and add some slices of lime if you wish
Enjoy :)