Key Lime Pie

Having tasted the shop bought version of this I wondere if a home made version would be as good.
This recipe is topped with cream but could also be topped with merangue.

Kevin Webb @Trucker_Kev

Having tasted the shop bought version of this I wondere if a home made version would be as good.
This recipe is topped with cream but could also be topped with merangue.

Saved

Ingredients

55 min

8 servings

300 gOatmeal or Ginger Biscuits
150 gButter (melted)
1x397g Tin Condensed Milk
3Medium Egg Yolks
Finely grated zest and juice of 4 limes
300 mldouble cream
1 tbspicing sugar
extra lime zest, to decorate

Saved

Steps

55 min

1

Heat the oven to 160C/fan 140C/gas 3.
2

Pulse 300g oatmeal biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
3

Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
4

Put 3 medium egg yolks in a large bowl and whisk for a minute with electric whisk.
5

Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes, whisk again for 3 minutes.
6

Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
7

To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
8

Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.