Desserts
American
AmericanKey Lime Pie
A tangy, creamy lime pie on a crisp biscuit base, shown three ways. Basic is a no-bake fridge version; Ultimate bakes a custard-set filling with a brown-butter base and torched Italian meringue.
Vegetarian
Nut-free
Better version
Baked-set filling with fresh lime zest and juice on a buttery biscuit crust.
Per serving£0.76
Total cost£6.10
Time40 min
Ingredients for 8
- Base
- 250 g digestive biscuits , crushed
- 110 g unsalted butter , melted
- Filling
- 395 g condensed milk
- 3 egg yolks
- 5 limes , zest and juice
- Topping
- 200 ml double cream
- 1 tbsp icing sugar
Method
- Heat oven to 170C/150C fan. Mix biscuits and butter, press into a 23cm tin and bake 10 minutes.
- Whisk the condensed milk, egg yolks, lime zest and juice until smooth and thickened.
- Pour into the base and bake 15-18 minutes until just set with a slight wobble.
- Cool, then chill for at least 2 hours.
- Whip the cream with the icing sugar and pipe or spoon over the chilled pie before serving.
Equipment
- 23cm tin
- mixing bowl
- whisk
- piping bag
The three ways, side by side
Budget
No-bake fridge-set pie with a digestive base and bottled lime juice.
Better
Baked-set filling with fresh lime zest and juice on a buttery biscuit crust.
Ultimate
Brown-butter biscuit base, custard-set lime curd filling and torched Italian meringue.
