Key Lime Pie

By diddledumplings

Fresh and Zingy

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Key Lime Pie

Ingredients

For the Base
300g (11 oz) Digestive Biscuits
150g (5 oz) Butter, melted
50g (2 oz) Caster Sugar
For the Filling
3 Egg Yolks
400g (14 oz) Condensed Milk
Zest and Juice of 4 Unwaxed Limes
For the Topping
300ml (½ pt) Double Cream
1-2 tbsp Icing Sugar
Lime Slices & Mint Leaves to Decorate

Details

servings 8
Level of difficulty Average
Preparation time 35mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 160°C, 325°F, Gas Mark 3.

Grease a loose-based 23cm (9 inch) tin.

Step 2

Crush the biscuits or blitz in a food processor until they become crumbs and mix with the melted butter and sugar.

Press the mixture into the base and up the sides of the prepared tin and bake for 10 minutes.

Remove from the oven to cool whilst preparing the filling.

Step 3

Whisk the egg yolks and add the condensed milk and whisk until combined and of a smooth consistency.

Stir in the lime zest and juice and pour the mixture of the biscuit base and bake for 15 minutes.

Cool completely in the tin and chill for 3 hours before turning out.

Step 4

Whisk the cream and the icing sugar until thick and spoon over the top of the lime filling.

Spread the filling evenly forming peaks and the side and decorate with lime slices and mint leaves.