There are some dishes that evoke a memory one that is special and deep and will never leave you and Key Lime Pie does that for me. We arrived in Key West Florida and the heavens opened but it was warm and we were having fun so we dived into the nearest bar The Hogs Breath Saloon and we fell in love with Key West.
This is one place I’d go back to again and again, it has a happy-go-lucky feel to it, the bars are lively, the town is gorgeous, the sunsets are to die for and the Key Lime Pie is sublime.
So when the recipe cropped up on Dad’s Cooking Tonight I knew I had to try it just to get me a tiny bit of Key West back again and it worked too. The best thing about this recipe is it is easy in true Mari’s World style, just how we like ’em. Time spent making it is minimal, cost of ingredients will not require a new mortgage and the hardest part to this recipe is waiting the two hours required for it to chill.
Key Lime Pie
IngredientsFor the base 180g digestive biscuits 85g melted butter 1tsp cinnamon 2 tbsp caster sugar For the filling 397g tin of condensed milk 2 limes, thoroughly squeezed Finely grated rind of the limes 4 egg yolks
Place your biscuits in a bowl and crush them until they are fine breadcrumbs add the cinnamon and caster sugar (I omitted the sugar as the biscuits were sweet enough but purely optional).
Melt the butter in a saucepan and add to the biscuit crumbs mixing in well. Grease a 9 inch round tin with a loose bottom if you have one and press the biscuit mixture to the bottom and raise around the side to about 1/2 inch in height. Bake in the oven at 160C for about 5 minutes.
To make the filling, tip the condensed milk into a bowl and add the lime juice, rind and egg yolks. Whisk until all blended together, pour on top of the base and spread around evenly. Bake in the oven for 15 minutes.
That is it!
Remove from the oven and leave to cool. Once cool place in the fridge and allow at least two hours so it can set
Can it get easier than that? I don’t think so, you’ll spend more time clearing up than actual preparing. Serve with a drizzle of cream or on it’s own as if you were in Key West and talking of Key West allow me to indulge in my photos taken from that glorious place back in 2007.