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Saturday, 7 July 2012

Key Lime Pie


One of my Dad's favourite deserts is the Floridian classic - Key Lime Pie. It's such a great pudding, that they even have an annual key lime pie festival in it's honour! 
So when he found a fresh lime tree in our villa's garden, Dad just had to have it. As it happens the limes weren't ripe, but the idea was firmly in his head, so we set about making our Spanish variation of it with whatever we could find in the supermarket.

To make it we used:
A large packet of digestive biscuits, plus a third or so of another pack
5 egg yolks
1 big can condensed milk
Juice and zest of 8 lovely limes
Unsalted butter - about a pack and then a tablespoon or two extra form another pack
And that's it! Easy peasy!

This recipe is easy to prepare, but does take a few hours to set so if you are starving snack on some of the left over biscuits :)



So, first we smashed up all the biscuits until they were a fine crumb - use a plastic bag and something hard and take out some pent up stress on it!
Next, melt all the lovely creamy butter until fully liquid, and tip the biscuity crumb straight in. Mix well and pack into the bottom of a large pie dish (we just used an oval one because we didn't have anything else, but it made it quite hard to cut, so a round one is probably better).




Bake the base in the oven, on about 160 degrees for 10 minutes or so - just watch it doesn't catch and burn.





Whip up the egg yolks until they are nice and pale - we didn't have an electric whisk (or even a hand held one!) so this can be done with a fork if you are willing enough.
Pop in the whole can of condensed milk and whip up again for another few minutes so it's light and fluffy.
Juice your limes and whip the juice in until it's all a lovely citrussy blend. Finally, grate the zest into the mix - this gives it those signature flecks of green colour.




Now pour the limey cream over the base, then place lovingly in the oven for 20 minutes or so. Depending on your oven, this may take more or less time. It took a bit longer in ours - but what you are looking for is to have set so there is only just a little wobble.
Happy with the wobble? Great. Now (I'm sorry, a bit longer to wait!) put in the fridge for a few hours, once the dish has cooled fully, until fully set.



And here it finally is! Served here with cream as my Pops likes best, but I personally prefer it au naturel.
As always, serve with a MASSIVE cup of tea.




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