When my lovely boyfriend came to visit this weekend, a question he’d posed to me some time ago was stuck in the forefront of my mind. ‘Hmm, Rosie, I was just wondering, have you ever possibly thought of making a key lime pie?’ Said in his most innocent voice, who could deny this young man his zesty dessert of choice. With days left to spare, all of the cookbooks on my shelves were scoured to find the perfect recipe. Ultimately, it was a toss up between good old Mary Bezza and her American counterpart, Sally, from Sally’s Baking Addiction. In the end, the US of A won out, as more of her recipe’s ingredients were already residing in my fridge.
For the crust:
- 150g digestive biscuits crumbs
- 2 tbsp caster sugar
- 50g butter, melted
For the filling:
- 1 tin of condensed milk
- 100g cream cheese
- 4 egg yolks
- juice of 4 limes
- zest of 2 limes
Preheat the oven to 180°C. Grease the base and sides of an 8 inch pie dish (or cake tin) with butter.
Measure out your digestive biscuits into a roomy sandwich bag, and beat ferociously with a rolling pin until resembling crumbly dust. If you are lucky enough in life, you can use a food processor to do this for you.Mix the biscuits with the melted butter and caster sugar. You can of course omit the extra sugar if you like, but why not make it extra sweet (for your sweet?!). Tehe.
Press this mixture down into your prepared dish to form a crust that goes a little bit up the sides, packing it in as tightly as you can. Bake the crust in your preheated oven for 10 minutes, which will fill the house with a gloriously buttery, nutty aroma while you crack on with making the filling.
Using a balloon whisk, beat the cream cheese in a large bowl for a minute or so until light and fluffy. Add your egg yolks (leftover egg whites to be used in a variety of different ways), and combine until completely smooth. Pour in the condensed milk, lime juice and zest, and fold it all together to make the loveliest pie filling that ever was. Sneak a taste now, and you shall be a happy chef.Carefully pour the mixture into the warm crust and pop it all back into the oven for 15 minutes.When your timer pings, the middle may still be a tad jiggly, but that’s to be expected. The pie will continue to cook and set once you’ve removed it from the oven. Leave it to cool on a wire rack completely before moving it to the fridge, preferably overnight before serving.
To serve my masterpiece, the chosen one for work (pictured below) was lovingly piped with whipped double cream around the edges, with an artfully cut slice of lime plonked surreptitiously in the middle. The slices were cut and met with squeals of glee from my colleagues (a slight over-exaggeration, Bart the chef’s verdict was that it was edible). From the kinder folk, I was told that it was light and fluffy with a citrusy kick, the perfect dessert to serve during the Summer months. For the smaller, no less important pie that was to be eaten by Sam and the family, I’d unfortunately ran out of double cream. But we served it equally as triumphantly, with a dollop of creme fraiche on the side instead. Needless to say he was a happy bunny, snacking on it throughout the weekend, and boy did we have one helluva weekend!