Monday, 26 November 2012

key lime pie

I received a request for a key lime pie recipe, so here is the one I used from The Hummingbird Bakery (with a slightly reduced amount of whipped cream - I used 350ml instead of 450ml). It's a very straightforward recipe, which creates a lovely thick crust, a perfectly limey middle, finished off with fresh whipped cream. I recommend eating little slices!

ingredients
2 x 397g tins of condensed milk
8 egg yolks
zest & juice of 5 limes
350ml double (heavy) or whipping cream
200g butter, melted
500g digestive biscuits (American equivalent is probably graham crackers, although I understand from Wikipedia that graham crackers are drier and more brittle which might affect the texture slightly.)
1) Preheat oven to 170C / Gas mark 3 / 325F. Grease and line a 9" pie dish or springform tin
2) For the crust: Blitz the biscuits in a food processor until finely ground. If you don't have a food processor, just pop them in a zip lock bag and smash them up with a rolling pin!
3) Melt the butter then gradually add in the ground biscuits to the saucepan until all of the biscuit crumbs are coated in butter. 
4) Press the biscuit mix into the tin, evenly distributing over the base and around the sides of the tin. 
5) Bake in the pre-heated oven for 20mins then set aside to cool completely.
6) Turn the oven down to 150C / Gas mark 2 / 300F
7) In a large bowl, mix the condensed milk, egg yolks, zest & juice together, whisking by hand until well combined.
8) Pour mixture onto the cooled pie crust and bake for 20 - 30mins. When it's baked, it will feel firm to the touch, but the centre will still be slightly soft. Leave to cool completely. If possible, refrigerate overnight for best results.
9) Just before serving, whip the cream, then pipe, dollop or spread onto the top of the pie & decorate with a little more zest.

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