Key lime pie

Prep: 20 mins

Cook: 50 mins

Key lime pie is a classic American dessert that originated in Florida and is becoming increasingly popular in Ireland and the UK. Its tangy freshness is perfect for a summer’s day.

8 eggs yolks

2 tins of condensed milk (400g tins)

Freshly squeezed juice and zest of 5 limes, plus extra zest to decorate

450ml whipping cream

For the crust:

500g digestive biscuits

200g unsalted butter, melted

23cm pie dish, greased

Firstly, to make the crust roughly crush the digestive biscuits and pop them in the food processor and blitz until finely ground. Gradually pour in the melted butter while the processor is still blitzing. Press this mixture into the base and along the side of the pie dish, using the back of a table spoon to flatten the mixture evenly.

Bake in the oven for about 20 minutes until it is firm to the touch and deep golden in colour. Leave aside to cool completely.

Turn the oven temperature down to 150°C, Gas 2. Toss the egg yolks, condensed milk, lime juice and zest in a bowl and lightly whisk until well combined. This mixture naturally thickens so don’t worry if it’s a little thin.

Pour the filling on top of the base and bake in the preheated oven for 20-30 minutes. The filling should be firm, not wobbly but slightly soft in the centre. Allow to cool completely before placing in the fridge for at least an hour.

Whip the cream before you serve and spread over the pie. Decorate with a little grated zest or a slice of lime.

Serves
10-12 slices

Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Dairy, Fruit

Recipe Type
Cakes & Baking, Dessert, Entertaining, Family Dinners

Cuisine
American

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Medium

You can also make the topping with meringue mixture (like a lemon merringue) instead of the fresh cream and for a more dramatic filling you can add a drop of green food colouring.