Limes are abundant on the Sunshine Coast, and my lime tree at home is currently full of ripe fruit. I’m a big fan of seasonal cooking, so felt it necessary to share my recipe for Key Lime Pie.
This tangy and delicious dessert originates from Florida in the US and traditionally uses key limes, a more tart and bitter lime not easily found in Australia. My version of Key Lime Pie uses regular limes, and is super-easy to make. It’s an ideal dessert for your next dinner party or barbeque as the whole thing can be made in advance. Enjoy!
Prep: 20 mins
Cook: 40 mins
200g digestive or wheatmeal biscuits
1 tablespoon caster sugar
100g unsalted butter, melted
4 eggs, lightly beaten
1 x 395g can sweetened condensed milk
150ml thickened cream
4 limes, zest finely grated and juiced (1/2 cup juice)
To garnish: lime slices (1-2 limes)
To serve: thick cream
22cm spring form tin, greased and bottom lined with baking paper
1. Preheat the oven to 170°C.
2. Place the biscuits in a food processor and process until fine. Add the sugar and melted butter and process until combined.
3. Press mixture firmly into the base and about halfway up the side of the prepared tin. Refrigerate while preparing the filling.
4. Whisk the eggs, condensed milk, cream, lime zest and lime juice until smooth. This can be done in the cleaned food processor. Pour into the biscuit crust.
5. Bake for 40 minutes or until filling is just set. Allow to cool and then refrigerate for at least 2 hours.
6. When ready to serve, place the lime slices on top of the pie as a garnish. Slice and serve with thick cream.