This weekend, after a failed attempt to order a slice from a local takeaway, my boyfriend asked me to make him a key lime pie. Despite having a very sweet tooth, he doesn’t usually benefit much from my baking as I either take it in to work or bake things as a challenge that he’s not that into. As requests from him are rare (and I’ve never made key lime pie before) I decided to oblige.
3 egg yolks
397g can of condensed milk
3. Cube the butter and melt it in a medium sized saucepan on the hob over a low heat. Once fully melted add in the biscuits crumbs and mix until fully combined.
5. Line a loose bottomed sandwich tin or tart dish with greaseproof paper – this makes it easier to get out of the dish to serve.
6. Press the buttery crumble into the base of the tin. The recipe I used called for 300g butter and 150g of milk but this resulted in the half and half base/filling split that you can see in my pie. If you wanted a thick base like this you can double the quantities I’ve provided. Put the base in the oven and bake for 10 minutes.
7. Put the egg yolks in an electric mixer and whisk for one minute.
8. Add the condensed milk to the whisked yolks and mix for a further 3 minutes.
9. Add the juice and the zest from the limes to the mixture and whisk for another 3 mins, then pour onto the cooled base in the sandwich tin. Bake for 15 minutes.
My oven is horrendous and is never the temperature it pretends to be so my pie caught slightly at the edge, just keep an eye on yours. It’s a baking cliche but everyone over is different so if you know yours well just adjust the time accordingly.
Allow it to cool and then pop it in the fridge overnight. Serve it with ice cream, sorbet or some double cream whipped up with icing sugar.
This is such a quick bake, it’d be a really good one for a weeknight dinner party because it’s not an ordeal to do after work the night before like some bakes can be. My boyfriend has already eaten half of it in less than 24 hours so it must taste pretty good too!