Recipe Category: Pies and Tarts
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|
|Preparation Time:||30 minutes (plus 1 hour refrigeration time)|
- 200g digestive biscuits
- 75g butter
- 1 lime, for garnish
- extra whipped cream, for garnish
- grated rind and juice 4 large limes
- 395g can sweetened condensed milk
- 300ml cream, chilled
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.