15/09/2021

Easy Key Lime Pie

This recipe is based on one of Nigella's from Domestic Goddess. It was given to me by Melanie, as it is a family favourite at her house, and has recently become one of ours too!

Makes:

1 x 23cm pie

Prep Time: 30 minutes (plus 1 hour refrigeration time)

Download Recipe PDF

Ingredients

200g digestive biscuits
100g butter
1 lime, for garnish
extra whipped cream, for garnish
FILLING
grated rind and juice 4 large limes
395g can sweetened condensed milk
300ml thickened cream, chilled

Method

Blend biscuits and butter together in a food processor until a moist crumb is formed. Press into the base and 2cm up the sides of a base lined 23cm springform tin or fluted tin with removable base. Use a flat bottomed glass to press the crumbs so they are firmly compacted. Refrigerate while making the filling. Whisk filling ingredients together with electric beaters until thick and creamy – around 5-7 minutes. Pour into pie shell and refrigerate for 1 hour until set. Carefully remove from the tin and garnish as below.
FOR THE GARNISH Peel some thick strips of lime rind, carefully cut away the pith, and finely slice the rind in thin shreds. They can be refrigerated in a bowl of water and they will curl. Peel the rest of the rind from the lime, and finely slice the lime into thin slices. Decoratively dollop a little whipped cream around the pie and place a lime slice and curls of rind on top of each dollop.

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