KEY LIME PIE

 

My family love this dessert, it’s a tangy mouth watering moorish pie, BUT it’s not strictly Key lime pie because I’m not using Key limes! Somehow though calling it just ‘Lime pie’ doesn’t have the same ring to it! There are many variations to this delicious pie but this is mine ?

Ingredients:

• 100g ginger biscuits
• 100g hobnobs or digestives
• 50g butter (melted)
• 1 tin condensed milk
• 1 egg
• 3 – 4 limes

Method:

preheat your oven to 190°

Break up the biscuits roughly and place in a bag and finish them off by crushing them with a rolling pin.

Place crushed biscuits in a bowl and add the melted butter, stirring well then tip into your cake tin. I use a loose bottomed one for ease.

Grate the zest of all the limes and put into a bowl and put the juice in a separate bowl.

Pour the condensed milk (not evaporated!) into a dish and whisk in the egg.

Add all the juice and ¾ of the zest to the mixture and stir.

Pour onto the biscuit base and place in the oven and bake for 10 minutes.

Leave to cool, then sprinkle the remaining zest over the top of the pie and place in the fridge overnight or at least 4 hours before eating.

Tastes good served with fresh whipped double cream or a big dollop of vanilla ice cream