Everybody loves key lime pie – or at least, they should! For me, its a perfect pud – not too sweet, refreshing and light. This is a cracking recipe which is easy peasy and can be made in advance. It also lasts a few days in the fridge if you don’t eat it all in one go, although you probably will. I also think it’s perfect for summer – a post dinner slice with a glass of crisp cold white wine. What more could a girl want?
I found this key lime pie recipe in Mary Berry’s Baking Bible. And it really is a bible. There are so many recipes in there for nigh on any occasion (over 250 I think!). She’s the queen of bakes and as someone who’s a bit crap at baking, this is my go to book!
This recipe is for 8 servings (or in our house, 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 the key lime pie well chilled
The lighting isn’t great but here is the finished key lime pie. It was delicious and didn’t take long to disappear. We polished it off in two sittings! If you want to bake more, why not try these melting moments, also from Mary Berry’s Baking Bible!