Key Lime Pie
A bright, zesty Key Lime Pie with a buttery digestive crust and a silky lime-condensed milk filling, topped with softly whipped cream — refreshing and tangy.
Servings
4
Difficulty
Easy
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Ingredients
Crust
- 300 g digestive biscuits
- 150 g butter
Filling
- 400 g condensed milk
- 3 pcs egg yolks
- 4 pcs limes (zest and juice)
To serve
- 300 ml double cream
- 0.015 kg icing sugar
- 1 pcs lime (for serving)
Directions
- Heat the oven to 160C (fan 140C) and grease or prepare a 22cm loose-based tart tin.
- Whizz the digestive biscuits to fine crumbs, mix with melted butter, press into the base and up the sides of the tart tin and bake for 10 minutes, then remove and cool.
- Whisk the egg yolks for about 1 minute, add the condensed milk and whisk for 3 minutes, then add the lime zest and juice and whisk for another 3 minutes.
- Pour the filling into the cooled base and bake for 15 minutes, then cool and chill for at least 3 hours or overnight.
- When ready to serve, remove the pie from the tin, softly whip the cream with the icing sugar, dollop or pipe on top and finish with extra lime zest.