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Key lime pie

Lime, cream and a buttery biscuit base – this zesty oven-baked treat makes a refreshing and indulgent end to a meal

  • Ingreadient
    • 300g oatmeal biscuits
    • 110g butter, melted
    • 1 x 397g can condensed milk (we used Nestlé)
    • 3 medium egg yolks
    • finely grated zest and juice of 4 limes
    • 300ml double cream
    • 1 tbsp icing sugar
    • extra lime zest, to decorate

Direction

  1. Heat the oven to 160C/fan 140C/gas 3.

  2. Whizz 300g oatmeal biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).

  3. Mix with 110g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.

  4. Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.

  5. Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.

  6. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 6 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.

  7. To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.

  8. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.