Key Lime Pie

Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal

• Cooking Time Prep 30 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  695

• Protein

  8.8g

• Carbs

  51g

• Fat

  50.8g

• Saturates

  27.8g

• Fibre

  2.1g

• Sugar

  37.4g

• Salt

  0.8g

Ingredients

• 300g Hob Nobs
• 150g butter, melted
• 1 x 397g tin condensed milk (we used Nestlé)
• 3 medium egg yolks
• finely grated zest and juice of 4 limes
• 300ml double cream
• 1 tbsp icing sugar
• extra lime zest, to decorate

Directions

1. Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the 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.
2. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. 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.
3. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Categories: Cuisines, Events, Fruit