Key Lime Pie

It is a gloriouis spring day, with the temperature soaring to a balmy 20C(68F), and with the sun shining.  So what better to make than a Key Lime Pie, ready for more sunshine and warm weather over the weekend.  

Of course, in the UK we are unlikely to be able to source Key Limes, those delightfully small limes that give this pie its’ name.  So I had to make do with ordinary limes, and 4 good sized ones were enough to give me the zest and juice I needed.

I have never actually tasted Key Lime Pie before, so this was an adventure for me, but I was certain that I would enjoy it, so there was no great risk attached.

It is actually very simple to make, using digestive biscuits and melted butter for the pie crust(graham crackers would be acceptable too), and egg yolks, condensed milk and the zest and juice of the limes for the filling.

What could be simpler?  

I was very pleased with the result and just loved how the pie tasted.  Cold, and straight from the fridge, it is so refreshing on warm(or for me a hot) day.  Often it is topped with whipped cream, or that can be served on the side.  Personally I enjoyed mine without any cream.  I should also say that if you bake the pie in a pie dish you probably wont be able to turn it out, but have to cut and serve straight from the dish.  If you use a spring-form pan, maybe with no pie crust on the side, you will be able to transfer it to a serving plate.

• 220g digestive biscuits, processed into fine crumbs.
• 85-100g melted unsalted butter
• 1/2 tsp vanilla extract
• 397g tin of condensed milk
• 5g of lime zest
• 120ml of lime juice(I needed 4 limes total weight 300g before zesting)
• 4 medium egg yolks

Method:

1. Preheat the oven to 180C/160C Fan/350F
2. In a bowl mix the butter and vanilla extract into the biscuit crumbs until combined and moist (I used 85g but you need to ensure the crumbs are all coated).
3. Line the biscuit crumb mixture into a 9 inch pie dish, with some crumb pushed up the sides as well.
4. Press the crumbs down to make firm.
5. Place in the oven and bake for 12 minutes to firm up.
6. Remove from the oven and allow to cool a little.
7. Reduce the heat of the oven to 160C/140C Fan/325F
8. In a bowl whisk the eggs yolks with the lime zest and the condensed milk, until combined.
9. Add the lime juice and stir in until combined.
10. Pour the mixture into the pie crust and bake in the oven for 10-14 minutes, until the centre is just a little wobbly.  
11. Remove from the oven and allow to cool.  Then place in the refrigerator for at least 2 hours before serving.