Monday 30 January 2012

Key Lime Pie

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Well, maybe I should just call it Ordinary Lime Pie, because obviously I am unable to get key limes here in Manchester, but that doesn't make the pie any less good, so I'll just stick with the better known and let's face it better sounding name.

When I was 16 I went on a three week road trip around Florida with my sister. That's when I discovered Key Lime Pie. I fell in love straight away. Key Lime Pie is not all that common here in the UK, so on the rare occassion that I do see it somewhere I'll order it. Why it has taken me 18 years to try and make my own, I have no idea.

All I can say is now that I have made it, I won't wait another 18 years to make it again. It's really easy, fresh, tangy and sweet at the same time and best of all it takes me right back! Not that I really want to be 16 all over again. I definitely prefer 34!

Oh and if you don't know what to do with the left over egg whites, try making Coconut Macaroons.

I have no idea where the recipe came from. I wrote it down on a piece of paper years ago.


Key Lime Pie

90g butter
225g digestive biscuits (or Graham Cracker if you live in the US)
zest of three limes
150ml lime juice (4-5 limes)
3 large egg yolks
400g condensed milk

Preheat oven to 180C/Gas 4.

Melt the butter in a saucepan over low heat.

While it's melting, place the biscuits in a large food bag and bash them or roll them with a rolling pin until you have fine, fairly even crumbs.

When completely melted, take the butter of the heat, add the biscuit crumbs and stir until well mixed.

Place the crumb mixture into a 26cm pie dish and press firmly down and up the sides with your fingers, until you have an even thickness. If like me you don't have a pie dish, you can use a springform pan and just press the crumbs about 1 1/2 to 2 fingers width up the sides.

Bake on the middle shelf for 10 minutes, until golden.

While the biscuit base is baking you can make the filling.

Place the egg yolks and lime zest in a large bowl and whisk for about two minutes with an electric whisk. The yolks should start to thicken a bit.

Add the condensed milk and continue to whisk for about 5 minutes.

Finally add the lime juice and give it one final quick whisk to combine.

Remove the crust from the oven and carefully pour the egg mix into the middle, making sure it spreads out evenly.

Place back in the oven and bake for 15-20 minutes, until set but still springy.

Remove and allow to cool. Once cooled completely wrap in cling film and refridgerate until you're ready to serve it.



It went down rather well at our bring-a-dish dinner party, or potluck dinner as it's known in America. I was hoping for a left-over slice to take a nice daylight picture of today, but all I got the chance to photograph was the empty plate instead. I guess that's better in a way though, isn't it?!


Unknown said...

Key Lime Pie is on my top 5 favorites, such a resfreshing treat.

Anonymous said...

I am swooning - this looks fantastic with all those gorgeous flecks of lime - delicious
mary x

the sister said...

How about waiting till March!? Might take me right back, too. One of the best cakes I ever ate. :)

Sylvie said...

Jennifurle, it's good pie, isn't it.

Mary, there were quite a few oohs and aahs when we put it on the table. Looks like others thought it was pretty too.

Dearest sister, I'll make another one in March when you come over. Maybe we'll need some iced tea with it!

Susan@Holly Grove said...

I'm definately going to try making this - probably in the summer when the Manchester wing of the family come to visit Holly Grove garden.

Jacqueline Meldrum said...

I love key lime pie, it is so so good, but then I do love citrus desserts. I got a recipe from Cake Fairy for Key Lime Pie with Meringue, it was a good way of using up the extra egg whites and was quite delicious.

hermionerose said...

mmmmm....I'll have to give this a try, looks mouth watering :)

Maggie said...

You can't beat a good Key Lime Pie, pleased you made it at last. I bet you loved every mouthful!