Key lime pie
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 25 mins
- 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.
PER SERVING
695 kcalories, protein 8.8g, carbohydrate 51g, fat 50.8 g, saturated fat 27.8g, fibre 2.1g, sugar 37.4g, salt 0.8 g
Recipe from bbcgoodfood.com, April 2012.
http://www.bbcgoodfood.com/recipes/2155644/
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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
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 25 mins
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
PER SERVING
695 kcalories, protein 8.8g, carbohydrate 51g, fat 50.8 g, saturated fat 27.8g, fibre 2.1g, sugar 37.4g, salt 0.8 g
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