Key Lime Pie- BBC Good Food recipe

Skill: Low
Cost: Medium
Time: 1 hour + cooling (overnight)
Equipment: A (22cm) loose-based fluted tart tin

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So, I haven’t posted in a verrry long time! This is due to the fact I haven’t had internet for three weeks. I thought I would come back to uni and have some spare time to bake and post. I have been doing the baking, just not the posting! After a few technical issues we are finally up and running. This means I hope to post at least once a week in the next few months. Being disconnected for also means I have a backlog of recipes I am itching to share so keep an eye out!

A couple of months ago I had a go at making something I have never made before- a Key Lime Pie. It was for a friend’s BBQ (hard to imagine now it’s so cold!) and I decided to go for a BBC Good Food recipe. I followed it completely apart from I used ginger nuts instead of Hob Nobs and I reduced the butter to 125g as recommended in the comments.

It was a very simple recipe without much skill or too many different ingredients needed. The step by step instructions were easy to understand and could be followed by experienced and novice bakers alike.

Overall the result is a delicious and impressive dessert which is easy and relatively quick to make.

Ingredients:

  • 300g Hob Nobs (I used ginger nuts)
  • 150g butter, melted (I recommend using 125g)
  • 1 x 397g tin condensed milk
  • 3 medium egg yolks
  • finely grated zest and juice of 4 limes
  • 300ml double cream
  • 1 tbsp icing sugar                                                                         SAMSUNG CSC SAMSUNG CSC SAMSUNG CSC SAMSUNG CSCSAMSUNG CSC SAMSUNG CSC SAMSUNG CSC SAMSUNG CSC  SAMSUNG CSC
  1. Heat the oven to 160C (fan). Crush the biscuits, I used a food processor but you could also do it by hand. Melt the butter and mix together. Press into the base and up the sides of the tin. Bake in the oven for 10 minutes. Remove and cool.
  2. Whisk the egg yolks in a bowl for one minute, add the condensed milk and whisk for 3 more minutes. Next mix in the zest and juice and whisk for a further 3 minutes. Save a little zest for decoration if you wish. Pour into the base and bake for 15 minutes. Cool then chill for at least 3 hours, I chilled mine over night.
  3. When you are ready to serve whip the cream and pipe on however you so fancy! I also sprinkled over some left over biscuits and lime zest.
  4. Enjoy!

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This pie was a real crowd pleaser, everyone loved it! It is easy enough to knock up quickly the night before/ the morning of a party in only an hour or so but is also impressive looking dish to present to friends or family.

The lime was very sharp, which contrasted with the cream and was complimented by the firey ginger biscuits. To make it more subtle and perhaps child friendly you could use Hob Nobs as originally suggested.

I will definitely be making this again!

Have you made Key Lime Pie before? What did you think?

Until next time,

Emily x

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