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Key lime pie

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Key lime pie

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Ingredients

Adjust Servings:
300g Hob Nobs
150g Butter melted
397g Sweetened Condensed Milk
3 medium Egg Yolks
4 Lime zest and juice
300 ml Double Cream
1 tbsp Icing Sugar
for decoration Lime Zest

A simple biscuity pie with a zesty punch

Ingredients

Directions

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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

1
Done

Heat the oven to 160C/fan 140C/gas 3.

2
Done

Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).

3
Done

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.

4
Done

Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.

5
Done

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.

6
Done

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.

7
Done

To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.

8
Done

Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Zoe

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