Key lime pie recipe ready for summer. This tart and sweet pie is the perfect addition to any summer spread.
My key lime pie recipe is perfect for any spring/summer occasion. This just sweet enough pie is super easy to whip up the night before in order to
I LOVE key lime pie, almost as much as I love lemon meringue pie. It’s the sweet/tart combination that I can’t resist. Sweet and tart dishes act as not only a dessert. but also as a palate cleanser. So fresh and light. I could eat the whole pie! I find that in the warm weather, heavy desserts just aren’t what you want, they’re too sickly and heavy on your stomach. This key lime pie recipe is perfectly, sweet, sour and most importantly, light. It’s is guaranteed to be a hit at your next event.
This key lime pie recipe is super simple, using condensed milk and egg yolks for the pie base it makes it super easy to whip up in no time. It’s quick, easy and delicious, so you can get on with enjoying your summer! Why not try this recipe for your next outdoor party! You can adjust the sweetness of the pie by adding sugar to the filling if little ones find it too tart, so everyone’s happy!
Key Lime Pie
- 250 g digestive biscuits crushed
- 125 g butter melted
- 5 limes
- 1 x 397g tin condensed milk
- 4 egg yolks
- 200 ml double cream
- 2 tbsp icing sugar
- Preheat the oven to 180°C. Spray a 10” loose bottomed tart tin with non-stick cooking spray
- Combine the crushed digestive biscuits with the melted butter.
- Press the mixture into the tart tin. Make sure you get all the corners and coat the tin evenly. Press firmly to pack the digestives in.
- Bake the base for 15 minutes. Make the filling whilst the base cooks.
- Zest and juice 4 limes, retaining one for decoration. Place the juice and lime in the same bowl.
- In a large bowl, add the condensed milk and egg yolks. Whisk using an electric mixer until combined, at least 1 minute.
- Add the lime juice and zest and whisk for a further minute until combined.
- Pour the filling into the cooked base and bake for a further 15 minutes. When baked, leave to cool to room temperature before placing in the fridge to set completely. This should take at least an hour but you can make this the night before and leave overnight.
- Whip the cream and icing sugar to soft peaks and dollop over the pie.
- Zest the remaining lime and sprinkle over the pie to serve.
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And there you have it, my key lime pie recipe, don’t forget to tag Whats Eating Manchester in your social media post to show me your bakes!