One of the challenges of The Great British Bake Off was to make something called a Key lime pie. When I saw a bag full of limes for $1 (what a bargain!) at a local market it was a sign for me to give it a try. As I started to do my research about what these ‘Key limes’ even were it turned out to be a specific variety of limes that grow in very hot climates and the name is associated with the Florida keys (hence the Key lime or Florida pie). My little one dollar bag of limes didn’t quite meet the requirements for this unique delicacy so here we are with just a humble lime pie recipe. Enjoy!
Preparation: 30 minutes (+ chilling)
Baking: 30 minutes
250g plain sweet biscuits
150g unsalted butter, melted
2 tablespoons honey
1 can sweetened condensed milk
125ml lime juice
zest of two limes
300g whipping cream
2 tablespoons icing sugar
zest of one lime, + for garnish
- Preheat the oven to 180°C and grease a round 20 cm spring-form cake tin with butter.
- Place the biscuits into a food processor and blitz to make fine crumbs (If you don’t have a food processor you can also do it with a rolling pin in a plastic bag). Add the melted butter and honey and use a wooden spoon to stir until well combined. Use a flat-based glass to press the biscuit mixture into the cake tin. Bake for 10 minutes, cool down a little bit on a wire rack, then place into the fridge to cool completely.
- To make the filling, beat the egg yolks for a few minutes until pale and fluffy. Add the condensed milk and continue beating for another 3 minutes or so. Whisking constantly, start adding the lime juice and whisk until well combined. Pour into the cooled biscuit base and bake for 15-20 minutes or until the edges are slightly puffed up and the middle quite soft like custard. Place onto a wire rack to cool down a little, then place into the fridge to cool completely, for at least 4 hours or overnight.
- Just before serving, whip the cream until soft peaks form. Add the sugar and lime zest and whisk until just combined. Top the chilled pie with the cream and sprinkle with a little bit of lime zest.