Well, after making Butter Tarts to celebrate Canada Day I couldn’t just let Independence Day pass me by, could I…?
Being truthful I have absolutely no connection to America or reason to celebrate Independence Day. I just really wanted to make a Key Lime Pie. Even though I didn’t have key limes so this is in fact just a lime pie. But these are minor details! Focus instead on the DELICIOUSNESS inside this post.
How cute does that look? And it tastes good, too. I fully intended to give this pie to Garry’s workmates, but he was in a rush on Tuesday morning so didn’t take it with him. So then I tried to give some to the upstairs neighbour, but she’s away on a conference this week and her flatmate doesn’t like Key Lime Pie (who doesn’t like Key Lime Pie? I don’t trust him). And then I had no-one left to give it to.
So I had a slice. And then another slice. And then Garry came home and had four slices in quick succession. And then, well…we’d eaten the whole thing.
No regrets. It was delicious.
You start this recipe by whizzing biscuits with melted butter and pressing it into a loose-bottomed tart tin to make the crust. One of my favourite things in the world is an empty pie crust. It’s just got so much promise. It’s like going into a bookstore or rifling through the clothes in a new shop — there’s always the chance something marvellous is going to happen.
You fill this crust with delicious things and bake it. You worry that the pie isn’t set when the timer goes because it still seems very liquid, but don’t worry — it’s fine, it’s just got lots of juice in it so it’s a very wet filling. It’s solidify. Promise.
You let it cool slightly and pop it in the fridge overnight to cool completely. When it’s ready, you try not to eat it all at once. And you fail massively.
It’s a good recipe.
- 380g digestive biscuits
- 150g unsalted butter
- 4 egg yolks
- 1 x 395g of condensed milk
- The zest and juice of 8 limes
- Icing sugar, to serve
- Whizz the biscuits in a food processor until they are crumbs. Melt the butter and pour it into the biscuits whilst the food processor is running until the butter and crumbs are evenly mixed. If you don't have a food processor, crush the biscuits with a rolling pin and mix the melted butter in by hand
- Press the biscuit and butter mix firmly and evenly into the base and sides of a loose-bottomed tart tin. Put in the fridge to chill for at least an hour
- Pre-heat the oven to 190C
- When the base is chilled, make the filling. Mix the egg yolks, condensed milk, lime zest and lime juice. Pour this into the biscuit base, making sure the filling doesn't come over the top of the pie crust sides
- Bake for 30 minutes. It will feel very wet and the filling will jiggle when shook — this is absolutely fine. Leave to cool for 10-15 minutes, then put in the fridge to cool completely
- Dust the pie with icing sugar and serve
- Do not test the firmness of the pie filling by touching it with your finger. It's very hot and it will burn you. Trust me, I found out the hard way (ow)