Key Lime Pie
I’m ready for summer. I never thought thought I’d hear myself say those words. I’m a winter person. Weird, I know. But right now, in this moment, I can’t wait to put on my summer dresses and sit in the sunshine while sipping Rekorderlig cider. But in the mean time I’ll settle for this pie.
This pie is the perfect transition between winter and summer. It’s a pie, so you think winter right? But it’s totally more like a cheesecake. A citrus-ey, deliciously sweet, cheesecake pie.
One bite of this and you’ll be instantly transported to a place where the weather and is warmer and the sun shines all day. Well, not really, but it certainly will get you in the mood for summer.
Ready for a bite of summer? Let’s go.
Key Lime Pie
(You can find the recipe we used as a base here)
For the base:
1 packet Escal Tea Biscuits, Vanilla (Gluten Free) 200g
100g butter (you may need less than this)
1/3 can sweetened condensed milk
For the filling:
1 can sweetened condensed milk
3 large egg yolks
1/2 cup key lime juice (or if you can’t find key limes, the bottled variety will do just fine)
2 teaspoons grated lime zest (optional, but it will make the pie limey-er so you should put them in if you can deal with zest bits)
lemon or lime slices to garnish (also optional)
Preheat the oven to 176 C
Line a 22cm springform cake pan with baking paper and set aside.
Using your hands (or a food processor if you’re feeling lazy/want to save time) break the biscuits up until they are finely crushed. Alternatively, placing them in a seal-able plastic bag and beating them with a rolling pin will achieve the same result.
Place butter in a heatproof bowl, and melt in the microwave. Start with 30-40 seconds on high, and then put back in as necessary. Try not to over heat it. Neat trick – once there are only a few small globs of butter left un-melted, swirl the melted butter around and it will melt the remaining un-melted parts. That way, you’ll never have over heated butter.
Combine butter with crushed biscuits until all biscuits are coated. Depending on how butter soaked you would like your biscuits, you may not wish to add all the butter.
Add approximately half a tin (enough to make the mixture stick to itself) of sweetened condensed milk to the biscuit mix. Once fully combined, press into the cake tin, making sure to get the mixture all the way out to the edges.
Put the base into the preheated oven for approximately 10 minutes, before taking it back out again to pour the filling in.
To make the filling, combine the sweetened condensed milk, egg yolks, lime juice and lime zest in a large bowl. Beat them until the mixture becomes smooth and soft.
Pour the mixture over the pie base and bake for another 10 minutes, or until the filling just begins to set.
Allow the pie to cool completely before transferring to the refrigerator. The pie needs to be chilled for approximately 3 hours before it is ready to be served.
Garnish your pie with slices of lemon or lime, and serve. Prefereably with a nice cold glass of Rekorderlig Strawberry and Lime cider.
Oh and P.S. If you want to give your lime pie a green coloured appearance (which we chose not to do), just add a few drops of green food colouring to the pie filling when you’re mixing it up. Enjoy!