KEY LIME PIE

Here is how to bake KEY LIME PIE. This pie is easy to make and it takes about 15 minutes plus refrigeration time.

INGREDIENTS

1. 100g ginger nut biscuits


2. 150g digestive biscuits


3. 125g salted butter, melted


4. 397g can condensed milk


5. 4 egg yolks


6. Zest of 5 limes


7. Juice of 2 limes


8. 1 tbsp white rum (optional)


9. 250ml double cream


10. 1 tbsp icing sugar

METHODS

1. Preheat the oven to 190°C/374°F/Gas Mark 5. Blitz the ginger nut and digestive biscuits in a food processor until really fine. Stir through the melted butter and tip into a 22cm pie dish.


2. Using your fingers, press the biscuit into the corners and up the sides of the dish to form a crust, then bake for 10 minutes. Remove from the oven and leave to cool fully.


3. In a large bowl, beat together the condensed milk, egg yolks, lime zest and juice, and white rum, if using, until you have a smooth, lime-speckled mix.


4. Pour into the pie dish and leave to set in the fridge for a minimum of 3 hours.


5. When the pie is set, whip the double cream and icing sugar together to form soft peaks and pile high on the centre of the pie.

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