Friday, 3 May 2013

5 Ingredient Killer Key Lime Pie



With summer on our footstep all I wanna do is shove fruit in my gob and eat stuff with piles of cold, whipped cream thrown on top of it. 

It is really difficult though, to leave wintry desserts behind – I don’t know about you but I wont say no to a treacle pud whatever the weather. 

Here’s a little warning if you’re feeling in the mood for this pie – its expensive to make. But take a deep breath. Its worth the extra dough. 

Why? 

Well, quite frankly, why not? 

But also because it tastes so darn fresh and the textures mingle so darn well together that it almost tastes like a really expensive, professional pie prepared in a swanky restaurant in the likes of up-town Manhatten. That’s exactly why its worth the 15 pounds well spent on ingredients, its such an effortless pie as well – you can hardly taste the supposed richness from the 8 egg yolks too! 

So easy. SO worth it. 
Key Lime Pie

The Recipe:

Adapted from Hummingbird Bakery Book Key Lime Pie 

For the pie crust
500g digestive biscuits or graham crackers
200g unsalted butter, melted
For the filling
800g condensed milk (2 tins)
8 egg yolks
Zest of 5 limes
Juice of 5 limes
For the topping
300ml double cream, whipped

Equipment
23cm deep pie dish

The Method:

Preheat the oven to 170C. Put all of the biscuits into a food processor and pulse until fine crumbs form. Whilst the processor is still running, pour in the melted butter until the crumbs stick together.

Pour the crumbs into a pie dish, with a tablespoon and your fingers press the crumbs into the sides and bottom of the dish. Bake for 10 minutes until darker in colour then leave to cool slightly.

Reduce the oven to 150 C. Zest and juice all of the limes and set aside.

In a large bowl or freestanding mixer with the whisk attachment, add the condensed milk, egg yolks and lime juice and whisk until thickened for one minute. Set aside a small amount of lime zest for sprinkling on top of the pie and add the rest into the condensed milk filling.

Pour the filling into the prepared pie crust and bake for 20 minutes. Leave to cool completely. In the mean time, whip the cream until stiff (but soft) peaks form. Layer the cream on top of the cooled pie and garnish with the reserved lime zest. Pie is best served after 2 to 24 hours of 'settling/flavour mingling' time in the fridge.

Have you ever made Key Lime Pie, was it as darn simple as this beaut?!

Love Em xx

20 comments:

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    1. It was so refreshing Ellen! x

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  2. So damn zesty! It is so good but none for me at the moment - on a diet!

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    Replies
    1. whose got time for diets becs!

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  3. Great looking Key Lime Pie! I agree, although expensive it is definitely worth the effort. Awesome Xx

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    1. its one of those pie thats worth setting aside for special occasions, aka dessert. x

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  4. Yum I love Key Lime Pie, this looks perfect!

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  5. Looks delicious, a really refreshing pudding x

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  6. I don't think I've ever had key lime pie but it looks so good I feel I need it in my life.

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    1. Sophie, go to m&s after work and grab yourself a premade one just so you can experience this ! and obviously, then you must recreate it and tell me alllll about it !

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  7. Thanks for your lovely blog comment and glad to have found yours - this pie does indeed look killer ;-)

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    1. my pleasure, always a good day when you find someone new to follow !
      pie was so killa, gutted that the dogs had the last bite...

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  8. A wonderful pie! It looks really divine.

    Will vote for you.

    Cheers,

    Rosa

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    Replies
    1. Wow thank you so much Rosa! It really really means a lot !
      x

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  9. The crust alone would be satisfying for me! This looks incredible!

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    1. i could eat digestive crust all day long! way better than short crust in my opinion :)

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  10. Wow, this looks amazing!! And I love how few ingredients it uses. This is something I definitely need to try soon. Looks so perfect for summer! Pinned :)

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    Replies
    1. you NEED to try this recipe rachel !

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  11. Really good, made it for the office wasnt too sweet or too tart.

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