Rich Creamy Key Lime Pie
|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|
|Double cream||8 Fluid Ounce (250 Milliliter)|
|Icing sugar||1 Tablespoon, sifted|
|Vanilla extract||3 Drop|
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.