With summer on our footstep all I want to 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 won't say no to a treacle pud whatever the weather.
Why? Well, quite frankly, why not? It tastes so fresh and the textures mingle so darn well together, so I think that's worth the £15 spent on ingredients, its such an effortless pie as well, plus, you can hardly taste the richness from the 8 egg yolks - So easy and SO worth it.
Adapted from Hummingbird Bakery 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
23cm deep pie dish
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.
Love Em xx