Key Lime Pie
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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
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
Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases.
