Dinner Party: Zingy Key Lime Pie
For me, the ultimate dessert for any dinner party must be simple to prepare so you don't have to leave your guests for long periods of time, it must also be fresh and full of clean flavours to cleanse your palate after the various courses and it must look good on the plate because there's no better place to have a show stopper than at the end of a dinner party meal! And so, without further ado, here's my key lime pie recipe! Wonderfully green in colour and scrumptiously tangy in flavour - this beaut of a pudding will wow any guest, friend or chum!
Key Lime Pie
Serves 8-12
125g butter
250g digestive biscuits, crushed
lime slices, to finish (optional)
3 large egg yolks
finely grated rind of 3 limes
1 x 397g tin of condensed milk
juice of 5 limes
Preheat the oven to 180C (350F, gas mark 4).
Melt butter in a frying pan. Add the crushed biscuits and mix together. Press this mixture into the base of a 23cm (9 inch) flan dish/cake tin. Bake in the preheated oven for 10 minutes.
Meanwhile, make the filling. Whisk the egg yolks and lime rind together until the yolk are pale and thick (Be patient! This can take between 5-10 minutes). Whisk in the condensed milk for a further few minutes then whisk in the lime juice.
Pour the filling mixture onto the cooked biscuit base and return to the oven for a further 15-20 minutes until it is just set. It should be wobbly and the centre should be slightly uncooked (the residual heat will firm it up). Leave the pie to cool, then cover and refrigerate until needed. To serve, decorate with slices of lime.
TIP: Serve simply with a quenelle/dollop of lightly whipped cream topped with raspberries.
Serves 8-12125g butter
250g digestive biscuits, crushed
lime slices, to finish (optional)
3 large egg yolks
finely grated rind of 3 limes
1 x 397g tin of condensed milk
juice of 5 limes
Preheat the oven to 180C (350F, gas mark 4).
Melt butter in a frying pan. Add the crushed biscuits and mix together. Press this mixture into the base of a 23cm (9 inch) flan dish/cake tin. Bake in the preheated oven for 10 minutes.
Meanwhile, make the filling. Whisk the egg yolks and lime rind together until the yolk are pale and thick (Be patient! This can take between 5-10 minutes). Whisk in the condensed milk for a further few minutes then whisk in the lime juice.
Pour the filling mixture onto the cooked biscuit base and return to the oven for a further 15-20 minutes until it is just set. It should be wobbly and the centre should be slightly uncooked (the residual heat will firm it up). Leave the pie to cool, then cover and refrigerate until needed. To serve, decorate with slices of lime.
TIP: Serve simply with a quenelle/dollop of lightly whipped cream topped with raspberries.
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