Wednesday, 25 January 2012

Key Lime Pie

 A month ago today, Christmas, was when the book containing this recipe came into my ownership. My best friend = pure genius at choosing Secret Santa gifts. All the recipes I have tried so far have been awesome, easy and mentally marked as "must make again - SOON". Hence the reason for posting this, a deliciously refreshing pie with a cheesecake-style texture. You'll want to have this every day, to eat it as an alternative to meals. You'll want to live on this pie alone.

Key Lime Pie
(Buy the book here)
serves 8

for the biscuit crust:

175g digestive biscuits
2 tbsp caster sugar
1/2 tsp ground cinnamon
70g butter, melted

for the filling:

400g condensed milk
125ml freshly squeezed lime juice
finely grated rind of 3 limes
4 egg yolks
whipped cream to serve, optional

Preheat the oven to 160C. Grease a 9inch round tart tin, about 4cm deep.
To make the crust, grind the biscuits, sugar and cinnamon in a food processor until fine crumbs form - do NOT let it turn into a powder. Add the melted butter and process again until moistened.
Tip the crumb mixture into the prepared tart tin and press evenly into the bass and sides. Place the tart tin on a baking sheet and bake for 5 minutes. Meanwhile, beat the condensed milk, lime juice, lime rind and egg yolks together in a bowl until well blended.
Remove the tin from the oven and pour in the filling. Spread out to the edges and return to the oven for a further 15 minutes, or until the filling is set around the edges but still wobbly in the centre. Leave to cool completely on a wire rack, then cover and chill for at least 2 hours. Serve by itself or with whipped cream, if you prefer. 

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