Key Lime Pie
Recipe

This key lime pie recipe makes a fantastic traditional American dessert for an Independence Day menu or summer barbecue. The recipe originates from Key West in Florida where limes are so plentiful.

Gourmet food........the EASY way!

Key Lime Pie

Base
12oz/375g sweet digestive biscuits, crushed
5oz/150g unsalted butter

Lime Filling
4 eggs, separated
14oz/400g tin sweetened condensed milk
2 tbsp finely grated lime zest
5fl oz/150ml freshly squeezed lime juice
½ tsp cream of tartar

Topping & Decoration
½ pint/250ml whipping cream
few drops vanilla extract
1 tbsp icing sugar
twists or wedges of lime
dusting of icing sugar

METHOD

• Melt the butter in a small pan over a gentle heat and then stir in the crushed biscuits. Lightly press into the base of a 9in/23cm deep, loose-bottomed flan tin. Chill while you prepare the filling.
  

• To make the filling, put one whole egg plus three yolks into a bowl and beat well until blended. Whisk in the condensed milk and the lime zest. then gradually whisk in the lime juice.
  

• Put the egg whites and cream of tartar into a large clean, grease-free bowl and whisk until the mix forms soft peaks.
  

• Beat 2 tablespoons of the egg whites into the egg yolk mixture and then slowly fold in the remainder in a gentle motion using a spatula.
  

• Preheat the oven to 350°F/180°C.
  

• Scrape the filling into the pie case and smooth gently to flatten. Place onto a baking sheet and bake for about 20 minutes or until it has risen and just firm in the centre. Remove from the oven and allow to cool completely on a wire rack. Refrigerate until required.

NOTE: this key lime pie recipe can be prepared up to 24 hours in advance and then refrigerated. It can be decorated an hour or two ahead of time and refrigerated until required.

• To prepare the topping, put the cream into a mixing bowl, add the vanilla extract and icing sugar and whip until soft but holding its shape. If you have a piping bag, pipe the cream over the lime filling using a star nozzle. Alternatively you can simply spread the cream over the filling and swirl using the back of a spoon.
  

• Decorate with the lime twists or wedges. Refrigerated for at least an hour before finally dusting lightly with icing sugar and serving.

You can also adapt this key lime recipe by substituting melted chocolate for the butter in the biscuit base - if you're a real chocolate lover you could also sprinkle some chocolate curls or shavings over the cream topping.....delicious!

To go from my key lime pie recipe to
My Independence Day Menu
CLICK HERE