I’m not much of a pie person- but this pie is special.The filling is smooth and bursting with lime zest while the crust is crunchy and buttery rich- both of which work together extremely well. In my eyes, it is THE perfect key lime pie. Its easy and quick to prepare but also looks divine decorated with dollops of cream and thin slices of lime as I have done in the picture. I was recently asked to cater fingerfood and desserts for a party.. My first time getting paid for doing something I love! (sweet)
Recipe adapted from ‘The Hummingbird Bakery’ Book
8 egg yolks
2 397g tins of condensed milk
freshly squeezed juice and grated zest of 5 limes (The recipe states no need for food colouring as the zest does the job, but I always add 3-4 drops of green for the extra kitsch touch) and an additional 1 lime, for decoration
200ml cream (single/double, whichever you can get)
500g digestive biscuits
200g butter, melted
Preheat the oven to 170 degrees. Roughly break up the digestive biscuits and put them in a food processor (I do about four lots). Process until finely ground. Put the crumbs in a large mixing bowl, and pour the melted butter in, and stir. Press the mixture into the base and neatly up the side of the prepared pie dish, using a tablespoon to flatten and compress. Bake in the preheated oven for 20 minutes, until deep golden and firm. Set aside to cool completely.
Turn the oven down to 150 degrees. Put the egg yolks, condensed milk and lime juice in a mixing bowl, and mix with a whisk until smooth (It will naturally thicken) Pour into the cold pie crust and bake in the oven for 20 – 30 minutes. Pull it out when it’s firm to the touch, and not at all wobbly. Leave to cool completely. (I made it the day before serving and chilled it in a cold room overnight)
Whip the cream until it reaches firm peaks and place ina piping bag with a star shaped nozzle attached. Slice the extra lime thinly. Pipe cream in any pattern you like around the pie and finish with lime slices. (The initial recipe states to use 450ml cream and cover the pie entirely but I prefer it this way. It’s just down to personal taste really) Remove from the tin, Slice and enjoy the tangy celebration about to unfold!!
Left-right: Strawberry and raspberry roulade, Key Lime Pie, Sherry Trifle, Cucumber and Salmon Rillette with Dill, mini Roast Beef Yorkshire Puddings with Horseradish cream, Mini Goats Cheese and Homemade red onion relish tartlets, Another roulade.
Left-Right: Roulade, Trifle, Key Lime Pie, Almond Macaroons, Shortbread (Which I will be posting the recipe of soon, it is the PERFECT shortbread in my eyes)