Key lime pie is an American dessert made of Key lime juice, egg yolks, and condensed milk in a biscuit case. I’ve used ginger biscuits in this recipe rather than plain digestives. Lime and ginger for me are such a tasty combination, the spice of the ginger and the sharpness of the key lime balance each other. Surprisingly quick to make I always think this dessert looks like you have been in the kitchen for hours!
Serves 8, prep time 10 minutes, cooking time 30 minutes
250g of ginger biscuits
3 tbsp unsalted butter
1 tbsp honey
¼ tsp salt
14oz can of sweetened condensed milk
4 free-range egg yolks
½ cup fresh lime juice (from 10 limes)
1 tsp lime zest keeping some aside to serve
2 cups whipped cream
Fresh mint leaves and lime zest to serve
Preheat your oven to 180°C. Blitz the biscuits into crumbs in a food processor.
Heat the butter honey and a pinch of salt over medium heat.
Pour the biscuit crumbs into a bowl, add the melted butter and combine.
Grease a 22cm flan tin, pour the crumb mixture into the tin and press evenly into the bottom and the sides to form a case. Bake in the oven and bake for 15 minutes.
Remove from the oven and allow to cool. Meanwhile, add the condensed milk, egg yolks, lime juice and zest to a mixing bowl and whisk.
Pour the mixture into the biscuit base and bake for 15 minutes until set.
Allow the pie to cool then chill for at least 4 hours, or even better overnight.
Pipe some whipped cream around the edge and in the centre, top the lime zest and fresh mint leaves.