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
102