HB_BV_Key Lime Pie_July 2021
July is my birthday month so it seems fitting to post one of my favourite recipes!
This Key Lime Pie recipe sits somewhere between baked cheesecake and soufflé and is delicious both warm from the oven or cold as a more of a tray bake. With only 5 ingredients it is also pretty simple to make, just make sure to whip the egg whites fully and carefully fold them into the rest of the mix.
You can also add different biscuits to make the base a bit different… ginger nuts, oreos or chocolate digestives maybe.
This sweet bake/pudding goes wonderfully with a glass of something cold and bubbly… perhaps some award winning Langham Estate Sparkling wine, or the new Badger Beer ‘Fropical Ferret’ beer (their new limited edition beer brewed to bring out mango and passionfruit flavours!), or maybe some Elderflower and Gooseberry Gin Liqueur by Smith and Weston. If you wanted something more unusual, you could try Liberty Field’s Dessert Cider which is sort of a fruity, rich indulgent drink, full of the flavour of their locally grown apples. There are so many beautiful, locally made drinks producers in Dorset – we are spoilt for choice!
- ▪ 4 limes (juice and zest)
- ▪ 4 eggs
- ▪ 1 tin condensed milk
- ▪ a packet of digestive biscuits
- ▪ 4 oz butter Method: Preheat the oven to 170 degrees/160 fan/gas 5. Grease and line a 9′′ x 13′′ tin. Crush the biscuits by placing the biscuits in a double layer of sandwich bags and bash with something heavy like a book or rolling pin until you have a bag of biscuit crumbs. Melt the butter and stir in the biscuits crumbs well. Squash the mixture into the base of the tin and press down firmly to make sure it forms a good base. Set the base aside. Separate the eggs into 2 bowls.
Add to the yolks to the condensed milk, lime zest and lime juice and mix well together. Whisk the egg whites until they form soft peaks.
Carefully fold the whites into the yolk, condensed milk and lime mixture until combined. The mixture will be airy and light but quite runny. Carefully pour this mixture over the biscuit base and bake in the oven for 25-30 minutes until the edges have cracked slightly and the top starts to brown all over. Tip – when you open the oven door, do so gently, otherwise it might sink too quickly. Remove from the oven. The bake will start to sink almost immediately (just like a soufflé would) but this is normal. The key lime pie can be served straight from the oven or can be left to cool and cut into pieces like a traybake.
I usually like to drizzle with a little melted white chocolate and serve with fresh raspberries and cream. (NB. if you would like to cut into clean squares, then fridge the bake before cutting and clean the knife between each cut).
If they don’t get eaten that same day, then store the bake in the fridge. Makes 12 large pieces.
Note – you can halve the mixture and bake in a round pie/flan dish, just check the bake in the oven after 20 minutes. I always tend to make this larger batch because they always get eaten so quickly!
By: Heather Brown