Ingredients
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300g Hob Nobs
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150g Buttermelted
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397g Sweetened Condensed Milk
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3 medium Egg Yolks
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4 Limezest and juice
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300 ml Double Cream
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1 tbsp Icing Sugar
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for decoration Lime Zest
Directions
There are many different recipes for Key Lime Pie, we chose this one mostly because we got to use HobNobs. Looking forward to having another slice during the Grand Prix tomorrow. Thank you BBC Good Food. Nom Nom!
Steps
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1
Done
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Heat the oven to 160C/fan 140C/gas 3. |
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2
Done
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Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). |
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3
Done
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Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool. |
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4
Done
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Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters. |
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5
Done
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Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes. |
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6
Done
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Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. |
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7
Done
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To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar. |
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8
Done
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Dollop or pipe the cream onto the top of the pie and finish with extra lime zest. |
