Everyone loves Key Lime Pie – or at least, they should! For me, its a perfect pud – not too sweet, refreshing and light, and this is a cracking recipe which is easy peasy and can be made in advance. I also think its perfect for the summer. A glass of crisp cold white wine and a slice of pie. What more could a girl want!
I found this recipe in Mary Berry’s Baking Bible. It really is a bible, there are so many recipes in there for nigh on any occasion. She’s the queen of bakes! This recipe is for 8 servings (or in our family, 4 servings!!)
- 150g digestive biscuits
- 65g butter
- 25g demerara sugar
- Grated rind 1 large lime
- Juice of 4 large limes
- 397g can condensed milk
- 450ml double cream
Before I start – here’s a question which I have long wondered… why do cans of condensed milk come in 397g?? Answers on a postcard!
- Put the biscuits into a plastic bag and crush with a rolling pin. Melt the butter in a medium sized pan. Remove the pan from the heat and stir in the biscuit crumbs and sugar. Press over the base and sides of a 23cm loose bottomed tin and leave to set.
- Put the lime juice, condensed milk and 300ml of the double cream into a mixing bowl and beat until well blended. Pour into the prepared crumb crust and gently level the surface. Chill in the fridge for several hours, until set, then remove from the tin.
- Whip the remaining cream until it forms soft peaks and spread it over the pie, then finish with a scattering of grated lime rind.
- Serve well chilled.