I’m not very good at making Pies, but I try and practice as much as I can and hope that makes me better each time. But to be honest, I’m full of denial. I’m scared of shortcrust pastries and I focus on the pies with the Biscuit bases! Fat good that will do me in getting better, biscuit bases are super easy and come out perfect each time – Denial I tell you!!!
My husband’s boss was coming over for dinner on Saturday and more than thinking of the guests my husband was concerned about his own cravings, and a Key Lie Pie it was. Of course this had a bit to do with what should I practice making now, and I cheated with an easy biscuit base pie.
Key Lime is difficult to get, so I just used Lime, and well…I still call it Key Lime Pie, so people know what I set out to do 🙂
This pie surprisingly turned out beautifully in terms of texture, colour and appearance. That’s the good news. The bad news is, we had a last minute cancellation for the dinner and the Pie was all done and ready with no guests. And what’s worse than that? My husband and I ate the WHOLE thing by ourselves within 24 hours. NO! I am not kidding, it was delicious and refreshing and we couldn’t stop eating it.
The original version started with whipped cream on the border only. That’s only because I whipped the cream so much it became water and there wasn’t enough for the whole pie. But each bite with the whipped cream gave so much balance to the pie that we had to go out, buy more whipped cream, and come back and fill it up, and hence the result – a fully covered pie with whipped cream.
1 packet Digestive Biscuits or Graham Crackers
6 tbsp butter +2 extra tbsp
1 can condensed milk
1/2 cup Lime Juice
4 egg yolks
1 tbsp zest of Lime
- Preheat oven to 180C/350F
- Crush the crackers in a food processor until completely fine and then pour out into a bowl or directly into the pie crust dish and mix the butter through. The mixture should clump when pressed in your hand, if it doesn’t happen add 1/2 tbsp butter at a time until it does
- Press the mixture into a pie pan of 8″ and bake for 5 mins until set and set aside to cool while you make the filling
- For the filling, separate the eggs and add the yolks into a clean dry bowl
- Add the condensed milk, lime juice and zest and whisk together until combined
- Pour the mixture into the crust and bake for 15 – 20 mins until it is set but senter still wobbly
- Cool at room temperature and then transfer to the fridge to cool for a minimum of 1 hour. This will also help the filling to completely set
- Once the Pie has cooled and set, decorate the top layer with whipped cream and serve chilled