Key lime pie
- Good Food team
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Serves 8
Easy
Prep: 30 mins
Cook: 25 mins
A star rating of 4.7 out of 5.369 ratingsRate
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Lime, cream and a buttery biscuit base – this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300g oatmeal biscuits
-
110g butter
melted
-
1 x 397g can 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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Nutrition: per serving
- kcal663
- fat46g
- saturates25g
- carbs53g
- sugars3837.4g
- fibre3g
- protein8g
- salt0.7g
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Method
-
step 1
Heat the oven to 160C/fan 140C/gas 3.
-
step 2
Whizz 300g oatmeal biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
-
step 3
Mix with 110g 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.
-
step 4
Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
-
step 5
Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
-
step 6
Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 6 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.
-
step 7
To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
-
step 8
Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
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A star rating of 4.7 out of 5.369 ratings
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