Sunday, July 27, 2014

Faux Key Lime Pie


Key Lime Pie is one of my all-time favorite desserts, especially in the summer, but I must admit that I often enjoy it during the cold months too! The problem with a love of Key Lime Pie is that Key Limes aren't readily available everywhere... I've actually never seen them in London and when I lived in the Cayman Islands, they were so expensive it would make your head spin. So several years ago I began making what I call Faux Key Lime Pie... Pie made with regular old limes. Honestly, it's hard to tell the difference - just as delicious with a lot less fuss.



Ingredients

About 280g (10oz) Digestive Biscuits or Graham Crackers plus extra for crumbling (alternatively, you can use a pre-made graham cracker crust if you prefer)
1/2 cup (100g) unsalted butter softened plus more for greasing
4 egg yolks
14oz (397g) can of condensed milk
1 teaspoon lime zest
1/2 cup freshly squeezed lime juice

Method


1. Preheat oven to 200° C (400°F). Meanwhile, grease a pie plate with unsalted butter.

 

2. If you don't have a food processor, don't worry. You can crush the biscuits using a rolling pin and cling film on top and below your biscuits. I've done it before, however since buying a food processor, there's no turning back for me - and it wasn't expensive either. Totally worth every penny! Put a few biscuits at a time into the food processor with a bit of butter at a time and pulse until it's crumbly and slightly sticky from the butter.

3. Start pressing the crumbs into your greased pie plate to form a crust. If you're concerned about presentation, you can take care to make it perfect and consistent all the way around, but if you just want it to taste good, don't worry about one side being a little thicker than the other. I never do.

4. Place the crust in the preheated oven for about 10 minutes to set.

5. Meanwhile, beat the 4 egg yolks with a wire whisk.

6. Gradually stir in the condensed milk with the wire whisk.

7. Add the lime zest. It doesn't have to be the perfect amount - can be more or less than specified. Stir until all the ingredients are combined.

8. Pour the filling into the pre-baked pie crust. Crumble a digestive biscuit or two in your hands and sprinkle over the top of the filling. Bake for 15 to 20 minutes or until set.

9. When you remove the pie from the oven, leave it to cool for at least 1 hour before chilling in the refrigerator for 2 to 30 hours.

10. Serve chilled.

This truly is the perfect summer treat - enjoy!

A few tips...
  • Goes well with freshly whipped cream!
  • If you want it to be green, feel free to add a few drops of food coloring.
  • It's even better on day 2 or 3, should you be lucky enough to have leftovers!
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3 comments

  1. I'm actually glad it's not green Plz don't add food color.. I'm from Florida and it's a pet peeve of mine real Key Lime juice isn't green the lime is but the juice isn't and that's what is used in making the pie thusly, real Key lime Pie isn't green a sure tell sign of an unauthentic Key Lime Pie is the color if that makes sense. Oh, btw always graham cracker crust. Steer clear of green Key Lime Pies....lol. That's how we do it in the South.

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  2. Completely agree! I'm from the South too and lived in Florida for years. :-) Also, Digestive Biscuits are the closest thing to Graham Crackers you can get here in London - they're basically the same thing, but a different shape. Thanks for the comment! xx

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