Key Lime Pie

Only the other week while visiting friends we settled to some good food and chat when they served up a key lime pie from the supermarket.  If I were honest my family and I enjoyed, it to which came to my thought of trying to make it at home.

How simple was this recipe and without a doubt so much better that the shop bought variety?

This version was discovered on the BBC goodfood website as I wanted to to make it the same day I suggested to the wife.

It has a subtle tang from the limes which is not over powering as if you were to suck your lips in as you would after a tequila and lime chaser.  The biscuit is as expected, crunchy yet with an element of smoothness from the butter and the sweet cream just adds to the whole dessert.

With only seven ingredients and probably only needing to buy a couple, as most are a staple in our cupboard I am jubilant.  So your still reading, go out and treat yourself, bring some zing to your dessert.

Key Lime Pie

A beautiful, light and zesty dessert suitable for all occasions.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 8 people

Ingredients

  

• 300 g Hob Nobs
• 150 g Butter melted
• 397 g Tin condensed milk (I used Nestlé)
• 3 Medium Egg yolks
• 4 limes juice and zest of
• 284 ml Double cream (I used Emlea)
• 2 tbsp. icing sugar
• Lime zest to decorate (Optional)

Instructions

 

• Pre heat the oven to 160°C. Place the hob nobs in to a food processor and blitz until you have similar to breadcrumbs.
• Mix the hob nobs in to the melted butter and mix well. With a 23 cm loose bottomed cake tin press the biscuit/butter mix in firmly. This part you may want to take your time with to ensure that the bottom is not to thick, about as thick as a pound coin and that you have a build up on the sides. Bake in the oven for 10 minutes, remove and then cool. If the base has seemed to have risen use the back of a spoon to press down gently.
• In a large mixing bowl whisk the egg yolks with an electric whisk for about a minute and then add the condensed milk and whisk for a further 3 minutes. Add the lime juice and zest and whisk for a further 3 minutes. Pour the filling in to the biscuit base and then bake for a further 15 minutes.
• Cool and chill for a minimum of 3 hours but is better overnight.
• When your ready to serve whisk the cream and sugar to a medium peak. This is where the cream will hold itself but can still be spread, of which then spread over the chilled key lime pie. Finish with the extra lime zest and enjoy.

Notes

This recipe is derived from the original found on BBC goodfood website with a slight adaptation of the method.