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Rich Creamy Key Lime Pie

Global.Potpourri's picture
Ingredients
For pie crust
  Digestive biscuits 6 Ounce, crushed (175 Grams)
  Caster sugar 4 Ounce (125 Grams)
  Butter 3 Ounce, melted (75 Grams)
For the filling
  Eggs 3 , separated
  Condensed milk/125 grams 4 Ounce
  Lime juice 4 Fluid Ounce (125 Milliliter)
  Lemon juice 1 Tablespoon
  Grated lime zest 2 Teaspoon
  Caster sugar 2 Tablespoon
For topping
  Double cream 8 Fluid Ounce (250 Milliliter)
  Icing sugar 1 Tablespoon, sifted
  Vanilla extract 3 Drop
Directions

Mix together the digestive biscuit crumbs, the sugar and the melted butter and press over the bottom and up the sides of a 23 cm (9 inch) spring-form tin.
Put in the refrigerator to chill.
Lightly beat the egg yolks together until creamy.
Add the condensed milk, lime and lemon juices and lime zest and beat until well mixed and slightly thickened.
In another bowl beat the egg whites until frothy.
Add the sugar and continue beating until the meringue holds soft peaks.
Fold gently but thoroughly into the lime mixture using a large metal spoon.
Spoon the filling into the crumb crust and smooth the top.
Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 15-20 minutes or until the filling is just firm and lightly browned on top.
When cool, refrigerate the pie for at least 3 hours until it is well chilled.
Whip the cream until it begins to thicken.
Add the sugar and vanilla extract and continue whipping until quite thick but not stiff.
Spread the cream over the top of the chilled pie.
Remove the sides of the tin just before serving and serve chilled, decorated with lime slices, if liked.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lime
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
70 Minutes
Servings: 
5

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