Easy key lime pie
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Serves 12
This easy, make-ahead dessert delivers all the classic zest and decadence of key lime pie without the fuss.
Ingredients
- 150g/5¼oz unsalted butter
- 375g/13oz plain or sweetmeal digestive biscuits, crushed
- 8 large limes, juice and zest
- 570ml/1 pint double cream
- 397g/14oz tin sweetened condensed milk
To decorate (optional)
Method
Melt the butter in a small saucepan and stir in the crushed biscuits. Lightly press this mixture into the base of a deep 23cm/9in loose-bottomed fluted flan tin. Chill in the fridge while you prepare the filling.
To prepare the filling, place the lime juice into a large bowl, then add the cream and condensed milk. Whisk for 1–2 minutes. Add the lime zest and lightly stir. Pour onto the prepared biscuit base. Place onto a tray and chill in the fridge for 1–2 hours.
When ready to serve, remove the key lime pie from the tin then decorate with crystallised lime zest and fresh lime slices, if using.
Recipe tips
To make the crystallised lime zest, wash and dry 2 whole limes then peel with a vegetable peeler.
Use a sharp knife to cut the peel into thin matchstick-sized strips. Bring a pan of water to the boil, then blanch the strips in the boiling water for 1 minute. Drain and refresh in cold water.
Place 50g/2oz caster or granulated sugar into a small saucepan with enough boiling water to cover. Bring to the boil and heat until it reaches 180C/350F, using a sugar thermometer to test the temperature. Add the lime strips and remove from the heat.
Stir well and strain through a metal sieve into a bowl. As the sugar cools, separate the lime strips with a fork and allow to cool completely.
When cool, remove the lime strips from the sieve and rub off the excess sugar.
