Snacks and Light Meals Recipes - Key Lime Pie Recipe

  
 

Desserts Recipes - Key Lime Pie Recipe

Ingredients

Serves 8-10

  • 200 g/7 oz digestive biscuits, crushed

  • 25 g/1 oz sugar

  • 75 g/3 oz butter, melted

  • lime slices, to decorate (optional) 

Filling:

  • 3 eggs, separated

  • 400 g/13 oz condensed milk

  • 125 ml/4 fl oz lime juice

  • 1 tablespoon lemon juice

  • 2 teaspoons grated lime rind

  • a few drops of green food coloring (optional)

  • 25 g/1 oz sugar

Topping:

  • 250 ml/8 fl oz double or whipping cream

  • 1 tablespoon icing sugar, sifted

  • a few drops of vanilla extract

Method:

  1. Mix together the crushed digestive biscuits, sugar and melted butter and press over the bottom and up the sides of a 23 cm/9 inch spring form cake tin. Chill while making the filling.

  2. Lightly beat the egg yolks until creamy. Add the condensed milk, lime and lemon juices and lime rind and beat until well mixed and slightly thickened. Tint a pale green with food coloring, if liked.

  3. In another bowl, beat the egg whites until frothy. Add the sugar and continue beating until the meringue forms soft peaks. Fold gently but thoroughly into the lime mixture using a large metal spoon.

  4. Spoon the filling into the pie shell and smooth the top. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 15-20 minutes or until the filling is just firm and lightly browned on top. When cool, chill the pie for at least 3 hours.

  5. To make the topping, whip the cream until it begins to thicken. Add the sugar and vanilla and continue whipping until quite thick but not stiff.

  6. Spread the cream over the top of the chilled pie. If desired, decorate with twisted lime slices. Remove the pie from the cake tin just before serving, and serve well chilled.