31 March, 2017
Refreshing key lime pie with condensed milk
Key lime pie with condensed milk and whipped cream, a gorgeous dessert with a silky filling and a crumbly biscuit crust. Serve it chilled from the fridge, and you’ve got the ultimate treat for a lovely warm day.
You gotta love a bright day!!! And since clocks went forward, days are also long. Oh yeah! There might be advantages and disadvantages to it, but l certainly like the idea of more natural light until late in evening. People usually complain of less sleep after clocks change, but to be honest, it hardly affects me anyway, having a newborn and a toddler means that sleep deprivation is not quite unfamiliar. So, since l’m forever up, l may as well enjoy some long sunny days. And a nice pie!
If you like citrus fruits, my key lime pie will be just want you need. Sweet and tangy, with a great flavour and a beautiful texture, this pie is ridiculously easy to make. A few ingredients, a bit of baking, and magic happens, a superb pie to lick your fingers clean. With Easter just around the corner, l think this key lime pie would make a beautiful addition to your Easter dessert menu. It’s refreshing, it’s delicious, and truly scrumptious.
Some people prefer lemons over limes when it comes to desserts. Where lemons are a tad more acid, and have a sharper taste, limes have a more delicate sweeter taste. I can’t really say which one l like better, but l do use lemons as well and love them. You can definitely tell by the amount of desserts l make with lemons: Classic lemon drizzle cake recipe being one of my favourite ever. Not to mention the lovely lemon curd that tastes like nothing in the world. Oh, my! But, whether you are a lime or a lemon fan, you must give this pie a try! You’ll just love it!
How to make key lime pie
Key lime pie with condensed milk and whipped cream, a delicious dessert with a lovely silky filling and a crumbly biscuit crust.
- 300 g Hobnobs biscuits (Or Graham crackers)
- 100 g butter
- 1 can condensed milk (400 g)
- 3 egg yolks
- juice and zest from 4 key limes
- 100 ml whipped cream
- 1 tbsp icing sugar
To make the base, put the biscuits into a strong plastic bag and bash with a rolling pin until you get crumbs.
Melt the butter and mix well with the biscuits.
Preheat the oven to 160 degrees C (320 degrees Fahrenheit).
Use either a 20cm loose base tart tin or 2 smaller tins and spread the biscuit mixture over the bottom of the tin, making sure you cover up the sides as well. Press firmly with the tip of your fingers or a spoon.
Bake in the oven for 10 minutes, then cool completely.
To make the filling, add the egg yolks to a bowl and beat with an electric mixer until pale yellow and foamy.
Add the condensed milk and beat again for 1 minute, then add the lime zest and juice and beat again until everything is fully incorporated.
Pour the filling into the biscuit base, then put the tin back in the oven for 12 minutes until the filling is set.
Remove from the oven and leave to cool.
Beat the whipped cream with icing sugar until you get stiff peaks.
Decorate the pie with whipped cream using a piping bag fitted with a nozzle of your choice.
Grate some more lime zest over the pie if you like.