Key Lime pie is a very refreshing dessert, is citrus and always served cool, so it really goes well after dinner dessert or tea break in the afternoon :) This recipe was from Women's Weekly magazine.
preparation 20mins (Exclude 2hours refrigeration time)
Ingredients
- 150g wheat flake biscuits with crumbly texture (I used digestive biscuit)
- 80g unsalted butter, melt
- 4 egg yolks
- 400g sweetened condensed milk
- 1tbsp finely grated lime rind
- 125ml lime juice (fresh)
- 300ml thick whipped cream - optional
Method
- Preheat oven 180c
- Crush biscuits until fine, transfer to a bowl, stir in butter then press mixture over base and side of a 23cm pie plate.
- Place plate in oven and bake for about 10mins or until brown lightly. Cool
- Beat egg yolks in a small bowl with electric mixer until light and fluffy. On low speed, add condensed milk, grated lime rind and lime juice.
- Pour the mixture onto crust. Bake for 12mins or until just set. Cool to room temp, then refrigerate until required. Remove pie from from fridge 30mins before serve.
- Cut into wedges. Serve with whipped cream on top.
Tip : to crush biscuits, place the in a Ziplock bag and pound with a rolling pin.
