Key Lime Pie

 
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Key Lime Pie

For cooks in Australia, substitute graham crackers with arrowroot biscuits. In the UK, use Digestives. You can vary the number of egg yolks, depending on how rich you want the filling. Three egg yolks is respectable, but I upped the ante to four yolks for extra creaminess. You could push the issue further with five yolks!

Serves 6

Biscuit Crust

  • 150g graham crackers, finely ground into crumbs

  • 40g caster sugar

  • ½ tsp salt

  • 100g unsalted butter, melted

Key Lime Filling

  • 1 tbsp grated lime zest

  • 4 large egg yolks

  • 1 can sweetened condensed milk

  • ½ cup freshly squeezed lime juice (from about 12-15 key limes or 4-5 Persian limes)

Preheat the oven to 180˚C (356˚F).

Begin by making the crust. Using a food processor or blender, process the graham crackers or biscuits into a fine crumb. Pour into a bowl and combine with the sugar, salt and the melted butter. Mix well and then press into the base and sides of a 22cm or 9inch pie dish. Use your fingertips or the base of a small cup to flatten out the base and press in neat, firm sides. Bake in the oven for about 10 minutes, or until browned. Leave to cool.

To make the lime filling, zest the limes, preferably using a microplane. Place in a bowl, add the egg yolks and beat with a whisk or electric mixer until the mixture is pale, thick and ribbony. Don’t skimp on this step – achieving a smooth, thick mixture here will improve the overall texture of the pie. Add the condensed milk and beat again until well combined and thickened. Add the lime juice and whisk again until combined. Pour into the cooled graham cracker/biscuit base and return to the oven for another 10 minutes, until set but not browned on top. Let the pie cool completely before eating. I prefer to eat the pie chilled so let it cool off in the refrigerator for 2-3 hours before scoffing.

This pie will keep in the fridge for 5-7 days, if you can resist for that long!

 
SWEETHetty McKinnon