Last weekend, Jess finally had a housewarming party (only 12 months later!) which, given that it was summer, actually turned into a housewarming BBQ. As these occasions often call for a contribution, I decided to make a Key Lime Pie – suitably summery and it feeds the five thousand – literally, mainly because it’s so rich but it’s also rather large. Thin slivers are still very satisfying so it’s great if you have many mouths to feed or a party planned.
The recipe is from The Hummingbird Bakery and surprisingly simple to make. Be warned, it is deliciously calorific!
Serves 12-16
Filling
- 8 egg yolks
- 2 397-gram tins of condensed milk
- Freshly squeezed juice and grated zest of 5 limes (You don’t need green colouring as the zest gives it the green colour.)
- 450ml whipped cream
- I use a sixth lime for extra zest to decorate.
Crust
- 500 grams digestive biscuits
- 200 grams unsalted butter, melted
Crush the biscuits in a food processor or blender and add the melted butter.
Once combined pour the mix into a 30cm dish. Press the biscuit base into a firm crust, evenly along the bottom of the dish and up the sides to the rim of the dish where you can flatten it out. Bake for 20 minutes at 180 degrees then set aside to cool.
Separate your 8 yolks from the eggs and add to a bowl with the condensed milk and lime juice and zest. Mix until thoroughly combined and the yolks are completely incorporated.
Once your crust is completely cooled, pour in the mixture and wobble it a little to smooth and spread it out.
Put it back into the oven for another 20-30 minutes. When it’s done the surface is firm to the touch (but not discoloured.)
Leave to cool again.
When you are close to serving it, or this can be done in advance, smother the top of the pie with whipped cream. I sprinkle the top with a few pinches of lime zest to decorate.
Then enjoy!
Mmmm. I want to make this all over again now!
Love,
Rebecca
xo
