A classic American key lime pie — a buttery biscuit crust filled with a tangy, creamy lime custard, topped with softly whipped cream and zest. Refreshing and indulgent.
- 300g Digestive Biscuits
- 150g Butter
- 400g Condensed Milk
- 3 Egg Yolks
- 300ml Double Cream
- 1 tbls Icing Sugar
- to serve Lime
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Cake Pie Desert Fruity SourVideo
Preparation
- Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or bash in a plastic bag 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 for 10 minutes, then 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 lime zest and juice and whisk again for 3 minutes. Pour into the cooled base and bake for 15 minutes. Cool, then chill for at least 3 hours or overnight.
- To serve, remove the pie from the tin onto a plate. Softly whip the cream and icing sugar together, dollop or pipe over the top, and finish with extra lime zest.
