Recipe designed by Bakes, Books and My Boys
Key Lime Pie is one of the desserts which sum up summer to me. While the heat is beating down on you it’s perfect to slip out of the fridge and take a bite of this sweet yet light and tangy cooling dessert.
Specialising in gluten-free baking, Bakes, Books and My Boys is a Family-Friendly approved blogger
The original key lime pie mix was created by local sponge fisherman out of necessity. On board their boats they had no access to fridges and would use calorie rich, condensed milk which could be stored without spoiling. While this recipe doesn’t call for topping I have seen and tried it with beautiful tops of meringues, like lemon meringue pie or whipped cream laid across the top. All versions are equally delicious.
175g digestive biscuits
6 tablespoons butter, melted
Pinch of cinnamon
Pinch of ginger
397g sweetened condensed milk
4 large egg yolks
Half a cup fresh lime juice (from about 1 pound of limes)
1 teaspoon key lime zest, grated
- Preheat your oven to 160 degrees C.
- Crush your biscuits either in a bag with a rolling pin or straight in a bowl. Stir and combine with the butter, salt, ginger & cinnamon. Grease a 9-inch pie dish with additional butter. Tipthe crumb mixture into the pie plate or flan dish and press to form a crust on the bottom. Place in the oven for 5/10 minutes. Remove and allow to cool.
- Meanwhile, add the condensed milk, egg yolks, lime juice and zest to a large bowl and mix thoroughly. Pour into the prepared pie crust then bake for 15 minutes (it should be firm around the edges and a slight jelly wobble to the middle). Allow to cool then refrigerate for at least 2 hours. To serve grate some lime zest over the top or try the below for added taste.
- As an added extra when ready to serve, beat 2 cups of double cream Â and 3 tablespoons of honey together until it holds stiff peaks. Using a spatula evenly spread the whipped cream on top of the pie and top with additional lime zest. Serve!