Key Lime Pie

I love Asian and Mexican food, but as I have a real sweet tooth I like to make something like this key lime pie for pudding. The zing of lime is very welcome after a spicy meal and rounds things off nicely.

Given that there are only five ingredients, this is incredibly easy to make, yet full of palate-enlivening flavour. It’s not really a pie, this is more like a cheesecake. Thai curry or Chilli followed by an All-American dessert sounds very good to me…

Makes 1 large lime pie

Key Lime Pie recipe ingredients

Biscuit base

• Digestives, 300g
• Butter, 100g, melted

Pie filling

• Egg yolks, 3
• Limes 3, juice and zest
• Condensed milk, 1 tin (about 400g)

Equipment

• Food processor
• Springform tin
• Mixing bowl
• Whisk

How to make Key Lime Pie

• Preheat the oven to 160 degrees fan.
• Process the digestive biscuits into fine crumbs, then mix with the melted butter. Press into a springform tin, then bake in the oven for just 5 minutes.
• Whisk together the egg yolks and lime zest, reserving a little of the zest to scatter over the top. When the yolks have become lighter in colour and thicker in texture, add the condensed milk and whisk for a few minutes. Add the lime juice, then whisk again briefly.
• Pour the filling onto the base and bake for about 15-20 minutes. You want the pie to be set, but to quiver slightly in the middle. Cool in the tin.
• Scatter the remaining lime zest across the top, then chill until serving.

Related recipes:

• White chocolate cheesecake with raspberry sauce
• Baked raspberry cheesecake
• No bake chocolate orange cheesecake
• Bailey’s cheesecake
• No bake Black Forest cheesecake

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