Hello! Magazine UK – 19 August 2019

CO-ORDINATED BY SARAH HAMILTON-WALKER

KEYLIMEPIE

‘If youcan’tget

to Floridaforyour

groceries,don’tworry

• theflavourwillstill

be wonderful’

Serves6-8 Preparationtime 20 minutespluscoolingandchilling Cookingtime25-30minutes

“KeylimescomefromtheFlorida

Keys(hencethename)andtendto

besmallerandsweeterthan

conventionallimes.If youcan’t

get toFloridaforyourgroceries,

don’tworry– theflavour will still

bewonderful.”

INGREDIENTS

• 200g/7ozdigestivebiscuits,
  crushed


• 85g/3½ozunsaltedbutter,
  melted


• 400g/14ozcondensedmilk


• 4 largefree-rangeeggyolks


• 1 tbsp lime zest, plus extra for

decoration(about3 limes)

• 125ml/4½flozfreshlysqueezed
  limejuice


• 350ml/12fl oz double cream,
  chilled

1 .Preheattheovento180°C,

350°F,Gas4.

2 .Ina bowl,mixtogetherthe

crusheddigestivebiscuitsand

themeltedbutter.Pressthe

mixtureevenlyintothebaseand

upthesidesofa 23cm/9inpie

plateandbakeinthepreheated

ovenfor12-15minutes,until

lightly browned. Transfer the

tin toa wirerackandallowto

coolcompletely.

3 .Reducetheoventemperature

to170°C,325°F,Gas3.

4 .Ina mediumbowl,gently

whisktogetherthecondensed

milk,eggyolks,limezestand

juice.Pourintothecooled

biscuitbase.

5 .Returnthepietotheoven

andbakefor15-20minutes,until

thecentreis setbutstillquivers

whenthepanis nudged.

6 .Transferthetintoa wirerack

andallowthepie to cool

completely.

7 .Oncethepiehascooled,place

it inthefridgetochilluntilready

toserve.

8 .Beforeserving,lightlywhip

thedoublecreamintosoftpeaks.

Spreadthecreamoverthe

chilledpieand decorate with

limezest.

TIPIt is possibleto buydigestive

biscuitsalreadycrushed.

Otherwise,simplyputthebiscuits

intoa thickplasticbagandsmash

themwitha rollingpin,or usea

foodprocessorto pulsethebiscuits

to a breadcrumb consistency.

FOOD

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