I was inspired to make Key Lime Pie after watching The Great British Bake Off. Ryan Chong’s Key Lime Pie (pictured below) was called the ‘best bake of the series’. Ryan struggled during baking it, but managed to turn out an absolutely beautiful pie. He was awarded star baker and praised highly by Mary and Paul. It was a very emotional moment and I was so pleased for him! He used short crust pastry for his pie, but I’ve made it a little simpler by using a biscuit base. I’ve combined digestive biscuits with ginger nuts for a hint of ginger flavour – inspired by Ryan! The filling is super zingy and I’ve topped the pie with whipped cream to set off the sour lime. If you’ve never made Key Lime Pie before, this is a great place to start!
Ryan’s original Key Lime Pie recipe can be found on the BBC website.
To make the base I used my food processor to whizz up the digestive and ginger nuts into crumbs. I mixed them with the melted butter and pressed them into a loose bottomed tart tin. Then I baked it for 10 minutes.
To make the filling, I whisked the egg yolks together, then whisked in the condensed milk with my electric hand mixer.
Then I added the juice and the zest of the limes and whisked it for a few minutes.
I poured the lime filling into the base and baked it for 15 minutes until it was set, but it still wobbled in the centre.
To decorate the Key Lime Pie I whipped up the cream with the icing sugar and the vanilla, and I piped it onto the pie. You can of course just dollop it on with a spoon. I sprinkled over some more lime zest too.
The Key Lime Pie filling is so zingy and sour, it makes your mouth tingle in such a good way! The whipped cream balances it out perfectly and the base adds crunchy texture. It’s a great summer dessert and an excellent refresher after a heavy meal. Key Lime Pie is one of those classic desserts that everyone has to try!
Key Lime Pie
For the base
- 250 g Digestive biscuits
- 100 g Gingernut biscuits
- 150 g Butter or baking spread melted
For the filling
- 3 Egg yolks
- 397 g Can of condensed milk
- 4 Limes zest and juice
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- Lime zest
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
To make the base use a food processor to whizz up the digestive and ginger nuts into crumbs, or you can put them in a bowl and bash them with a rolling pin
Mix the melted butter into the biscuit crumbs and pressed them into a loose bottomed 23cm tart tin
Bake the biscuit base for 10 minutes, take out and set aside to cool
To make the filling, whisk the egg yolks together with an electric hand mixer for a few minutes
Then whisk in the condensed milk
Add the juice and the zest of the limes and whisk the mixture for a few minutes
Pour the lime filling into the base and bake it for 15 minutes until it is set, but it still wobbles a little. Let it cool completely
Whip up the cream with the icing sugar and vanilla, pipe or dollop it on top of the cooled pie then sprinkled over the lime zest
Serve immediately and store any leftovers in the fridge
Recipe adapted from Good Food.
Pin for later!