Key Lime Pie
Key lime pie's sunny tartness comes from tiny, intensely aromatic limes native to the Florida Keys, where this dessert became a regional icon in the 1850s. The magic lies in how condensed milk's sweetness and acidity curdle the egg yolks into a silky custard without baking, creating that distinctive texture. Using digestive biscuits for the crust, rather than graham crackers, adds a subtle malt undertone that deepens the lime's brightness.
Instructions
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.
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.
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..
Watch the video
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
