Over the weekend Mr O and I invited around his best friend, Mr H, Mr H’s brother and their wives and kids to join us for a BBQ in our garden. I asked Mr O what I should make for a dessert and he said key lime pie. I have never made key lime pie and he’s never eaten it but he liked the sound of it so I took to my recipes and found one to make. It turned out to be a great success and even though we had ice lollies for the kids they all wanted to get in on the pie! If you get the chance to make this it’s packed with zesty lime flavours that are lovely and refreshing. It is worth mentioning though that there is a lot of cooling and refrigeration time so if you are going to make this you need to start relatively early the day before you want to eat it.
Key lime pie
Adapted from The Hummingbird Bakery Cookbook by Tarek Malouf
300g digestive biscuits
100g ginger biscuits
juice and zest of 5 limes plus extra zest for decorating
8 egg yolks
2 tins of condensed milk
300ml whipping cream
Preheat your oven to 150 C and line a loose bottomed 22cm pie dish lined with grease proof baking paper.
Place the digestive biscuits and the ginger biscuits into your food processor and process until you have fine crumbs. Melt the butter and pour into the food processor while it’s running until everything is well combined. Press the biscuit mixture evenly across the bottom and sizes of the lined pie dish and use the back of a metal spoon or the heal of your hand to make sure it is tightly compressed. Bake in the middle of your oven for 20 minutes or until golden brown. Set aside to cool completely.
Lower the oven temperature to 130 C. It takes a good few hours for the base to cool so I actually turned my oven off and brought it back to temperature.
Put the lime juice and zest, egg yolks and condensed milk in a large bowl and beat with an electric mixer until well combined and set aside. The mixture will thicken naturally while the base is cooling. If you want your pie to have that radioactive green colour that American versions of this pie seem to have then you can add food colouring. I didn’t think it was necessary and it wasn’t in the original recipe.
Once the base is cold pour in the filling and return it to the oven for 30 minutes or until the filling is set. It should still be slightly soft but not wobbly. Allow the filling to cool completely before placing the pie in fridge overnight.
When you are ready to serve your pie, remove it from the pie dish and whip the cream until it comes to soft peaks. Top the pie with the whipped cream and grate over some lime zest to decorate.
Serves 8 – 10