Key Lime Pie
Key lime pie is a classic dish from the southern coast of the USA, but is just as easy to make in little New Zealand. I heard that the Florida state once tried hard to ban the use of this name for pies made with limes grown outside of the Florida Key region—but failed. Thank goodness! I learnt this recipe from a friend that lives in North Carolina. She uses graham crackers and adds sugar to the crust, but I use digestive biscuits instead as they are easier to get here. Easy is the Key!
For the Lime Filling
4 egg yolks
Grated rind of 1 lime
1 tin (395g) sweetened condensed milk
Freshly squeezed Lime juice 100-120ml (about 4 limes)
For the crust
8-10 plain digestive biscuits (120g)
70g butter melted
- Put egg yolks in a medium sized bowl. Add lime rind to combine, then pour condensed milk. Mix well. Add lime juice and mix well. Leave for 30 minutes. The acid in the lime works with the milk protein and the mixture becomes thick and creamy.
- While the mixture is resting, make the crust. Pre-heat oven to 160C. Process biscuits in a food processor to make fine crumbs. (Or place the biscuits in a plastic bag and bang with a rolling pin.) Add melted butter and mix to combine. Spread the mixture in a prepared (greased or lined) shallow pie dish to make the pastry case. Bake for 10-15 minutes until the surface is dry and starting to colour.
- Pour pie filling mixture in the hot pastry case and return it to the oven. Bake 15-20 minutes.
- Cool and refrigerate for at least 2 hours to make the pie completely set.
Tip; Serve with whipped cream, garnish with lime pieces and mint if desired.