Recipe – Key Lime Pie


My Key Lime Pie

Have you ever heard the name of something and just wanted to try it so much but never seem to be able to find a shop selling it? That was me with Key Lime Pie. I had no idea if I would like it, I just wanted to try it.

After looking around and not finding it in supermarkets or other food stores I decided there was only one option, I would have to make it myself!

Now I needed to find a good recipe…

Lot’s of different versions came up in my google search, many of them seemed to be a kind of a cheesecake desert, which I wanted to avoid as I don’t like cheesecake.

Don’t you find it strange how products that vary greatly can call themselves the same thing? I’ve noticed the same with several things like Tiramisu – so many variations , clearly totally different products but using the same name! Strange.

In the end I found the recipe below which sounded like something I might enjoy eating. It also helped that the recipe came from a trusted name in cookery – Delia Smith.

I followed the recipe below, but I left out the grape nuts just using a bit more digestives for the crumb base instead.

When it came to eating the pie (and sharing it with others) the result was unanimous – delicious, tangy and like a lime version of lemon meringue pie without the meringue on top!

So if a desert with those attributes tempts your taste buds why not give the recipe a try for yourself! 🙂

You can see the original post for the recipe here – http://www.deliaonline.com/recipes/main-ingredient/lime/key-lime-pie.html

Key Lime Pie

Ingredients
For the base:
 3½ oz (95 g) butter
 6 oz (175 g) digestive biscuits
 2 oz (50 g) Grape-Nuts breakfast cereal
For the filling:
 1 level tablespoon grated lime zest (zest 3 limes)
 5 fl oz (150 ml) lime juice (juice 4-5 large limes)
 3 large egg yolks
 14 oz (400 g) condensed milk
To finish:
 a little crème fraîche
 lime slices
 Pre-heat the oven to gas mark 4, 350°F (180°C).
Conversions
Need help with conversions?
You will also need a loose-based flan tin with a diameter of 9 inches (23 cm), 1 inch (2.5 cm) deep, and a solid baking sheet.

Method

Traditional Key lime pie has always had a crumb crust, and I have discovered recently that the addition of Grape-Nuts gives the whole thing extra crunch.

So begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits.

The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure.

Now empty the contents of the bag into a bowl and mix in the Grape-Nuts, then add the melted butter and mix well.

Next place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin.

Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown.

While that’s happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes.

Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes, or until it feels just set when you lightly press the centre with your little finger.

Now remove it from the oven and, when it’s completely cold, cover it with clingfilm and chill until needed.

Serve cut in slices with crème fraîche and a twist of lime for decoration.

(This recipe is taken from How to Cook Book Two)                                                                                              Copyright: Delia Smith

Have you tried a new recipe lately?

Why not share a link to your blog post about it or the recipe itself in the comments below 🙂

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3 comments on “Recipe – Key Lime Pie

  1. Pingback: Limeapalooza « bondotmom

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