Yesterday afternoon, after a walk in the sunshine (yes, it’s here!!!), I turned to P and said “I have an overwhelming urge to bake something”. He, of course, rolled his eyes because I say that on a highly frequent basis and to steer me away from making yet ANOTHER chocolate-cake-type-thing, he suggested I make a key lime pie.
He was thinking tart lime and a lovely buttery pastry base but because I never do exactly what he wants/suggest/asks, I came up with an entirely different recipe. Regarding WHY I never do exactly what he wants/suggest/asks, it’s either because at the age of 31 I never like being told what to do, I’m crap at following instructions of any kind, or (and this is the most likely reason) I JUST DON’T LISTEN. At work, in a professional capacity, I have a great attention span and am a stickler for details, but you take me out of the work environment and I have the inability to listen or read anything properly. It’s a wonder I’m still in one piece and that P is still even speaking to me.
Anyway, back to the key lime pie. This is beauuuuutiful and has a buttery BISCUITY base.
This will serve 4-6 ppl depending on whether you leave a break between your main course and dessert to ‘create room’.
To make, you will need:
7 digestive biscuits
30g caster sugar
65g melted butter
2 egg yolks
250ml condensed milk
4 tbsp lime juice (about 2-3 limes)
Zest from 1 lime
Preheat the oven to 165 degrees fan.
In a blender/mixer, place the biscuits, sugar and melted butter and blitz until they become a bit of a sticky dough. Then empty into a lightly greased oven proof flat-ish pie tin/dish.
Spread the mixture out so that it covers the base and sides of the pie dish, pushing hard so that it sticks together. This is tricky so be patient with yourself. As you can see, I didn’t do the sides brilliantly so let’s call this a rustic key lime pie.
Then put in the oven for 15 minutes.
While its baking, whisk together the egg yolks and condensed milk for a few minutes. Then stir in the lime juice. This will form a thicker consistency than the condensed milk was originally.
Once the base is ready (you can leave it to cool but I don’t bother), pour in the cream mixture and level flat with the back of a spoon. I forgot to do this bit hence the bumps.
Then put it back in the oven for another 15 minutes at the same temperature as before. It will colour slightly like below.
Next, take it out of the oven to cool for a bit and then stick in the fridge for at least 3 hours to chill.
When you’re ready for it, grate some lime zest over the top to make it look ‘fancy’, whip some cream to serve with it and you’re ready to eat your HOMEMADE KEY LIME PIE! CONGRATS!
It really is SO GOOD (and none of the calories count because there is fruit in it).