Birthday Key Lime Pie

“For my birthday I want you to make me a Key Lime Pie” he said.

“You got it” I said.

And that was that.

The very first year that we were together, and when I was nearer an Arctic Explorer than a Baker, James tasked me to make him a Carrot Cake for his birthday. Because he thought I’d fail most likely. Which is pretty stupid because I succeed at everything I put my mind to, and I did. It was awesome.

This year a Key Lime Pie was thrown at me. And until the moment it passed his lips, I didn’t know that he’d never eaten Key Lime Pie before so none of us had a benchmark. But as always, I came up trumps and this one is absolutely amazing. And so simple. SO simple to make. I put it together in less than 30 minutes.

I will be making it again.

The  Key element is stretching the truth slightly. There were no Key limes used, so really it’s a Lime Pie. But who really cares?

birthday_key_lime_pie_2

 

I’ve kept the American measurements as
  1. Cups are easy to access these days in the UK
  2. I didn’t weigh the ingredients in imperial and metric like I normally do when writing up a recipe because I was so strapped for time!
Biscuit crust
  • 1½ cups ground digestives / graham crackers (U.S.)
  • ⅓ cup white sugar
  • 6 tablespoons of melted butter
Filling
  • 28 oz sweetened condensed milk (2 cans)
  • ½ cup light sour cream
  • ¾ cup lime juice
  • zest from 2 limes
Whipped cream swirls
  • 1 cup double cream
  • ½ cup icing sugar
  • 1 teaspoon vanilla extract
    • OR squirts of squirty cream which is what I succumbed to. See 2. above; strapped for time!
Method
  1. Preheat oven to 170°C fan / 190°C / 375°F
  2. Mix digestive crumbs, sugar, and butter in a bowl or food processor. Press the crumb mixture into a pie dish and cook for 7/8 minutes until firm. Cool for 30 minutes (or 15/20 in the fridge)
  3. Turn the over down to 155°C fan / 175°C / 350°F
  4. Mix together the condensed milk, sour cream, lime juice, and lime zest in a bowl/food mixer. Pour the mixture into the cooled digestive crust and bake for 10 minutes
  5. Once cooled slightly, chill for at least 3 hours
  6. Just before serving whip the cream, sugar and vanilla together until stiff. Pipe in stars on top of the pie. Sprinkle with more zest if you fancy it!

 

 

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