Key Lime Pie is easily my all time favourite dessert (you know, next to my mum's lemon meringue pie, lemon delicious pudding and pavlova). Anything with a bit of tang and you've got me asking for seconds, maybe thirds.
This recipe calls for digestive biscuits for the base, I like to use butter biscuits instead for a sweet, super crunchy base. I also add plenty of extra citrus juice (lemon if I don;t have enough lime) and some rind to the condensed milk mixture.
Naturally, the only thing that can enhance citrus flavours is thick double cream and some berries so don't forget those either.
4 egg yolks
400ml condensed milk
tbsp fresh lime juice
200ml double cream
12 digestive biscuits
45g caster sugar
135g melted unsalted butter
Preheat oven to 175C/gas 3.
For the pie crust, lightly grease a 22cm (across the top) metal or glass pie dish with a little of the melted butter.
Blend digestive biscuits, caster sugar and remaining melted butter in a food processor until the mixture resembles breadcrumbs.
Transfer to pie dish and spread over the bottom and up the sides, firmly pressing the mixture down.
Bake for 10 minutes, or until lightly browned. Remove from oven and place dish on a wire rack to cool.
For the filling, whisk the egg yolks in a bowl. Gradually whisk in condensed milk until smooth. Mix in lime juice, then pour filling into pie crust and level over with the back of a spoon.
Return to the oven for 15 minutes then place on a wire rack to cool. Refrigerate for 6 hours or overnight.
To serve, whip cream until it just holds stiff peaks. Add dollops of cream to the top of the pie, and grate over some lime zest, for extra zing.