Key Lime Pie
A weekend United States dessert. Ready in about 3 hours 49 minutes. Difficulty: more effort.
- 3 hr 39 minPrep (about)
- 10 minCook (about)
- 3 hr 49 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 11 oz digestive biscuits Shopping tip: Graham crackers are the closest (UK: digestive biscuits).
- 5 oz butter
- 14 oz condensed milk
- 3 egg yolks
- 4 limes
- 1 ¼ cups heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
- 1 tbsp powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
- to serve lime
How to make it
Steps in our own plain words.
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Turn the oven on to 325°F (275°F for a fan oven).
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Whizz your biscuits to crumbs in a food processor.
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Mix with the melted butter and press in your base plus up your sides of 8 ½ inches loose-based tart tin.
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Bake in the oven for 10 minutes.
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Remove and cool.
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Put the egg yolks in a big bowl.
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Whisk for a minute with electric beaters.
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Add the condensed milk.
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Whisk for 3 min then add the zest and juice.
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Whisk again for 3 minutes.
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Pour the filling in your cooled base then put back in oven for 15 minutes, cool.
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Chill.
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Keep going for at least 3 or overnight if you like.
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Wait until you are ready to serve.
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Remove the pie from the tin.
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Put on a serving plate.
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To decorate, softly whip together your cream and icing sugar.
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Dollop or pipe the cream on the top of your pie and finish with extra lime zest.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.