Key Lime Pie

Serves: 8-10 Prep Time: 20 Minutes, Plus Chilling Cooking Time: 25 Minutes

CHEF NOTES:

A sharp, sweet key lime pie piled high with whipped cream will forever be one of my hero desserts. It’s a showstopping crowd-pleaser that always has people asking for seconds. A wonderful make-ahead dessert that can be revealed to great fanfare at the end of any feast!

Ingredients


  • For the pretzel crust:
  • 250g digestive biscuits, finely crushed
  • 25g salted pretzels, finely crushed
  • 1 tbsp caster sugar
  • 125g butter, melted
  •  
  • For the filling:
  • 120ml lime juice
  • 4 large free-range egg yolks
  • ½ tsp cream of tartar
  • 400g tin sweetened condensed milk
  •  
  • For the topping:
  • 250ml double (heavy) cream
  • 2 tbsp icing sugar
  • 125g Greek yoghurt
  •  
  • For the candied lime zest:
  • 140g golden caster sugar, plus extra for dusting
  • 150ml water
  • Reserved lime zest strips
1
Preheat the oven to 160°C/140°C fan/325°F/Gas 3 and place a 20cm fluted flan tin on a baking sheet.
2
Combine the digestives, pretzels, sugar and melted butter in a large bowl until you have a mix that holds together when pressed between your fingers (add a little more melted butter if it’s too dry and sandy).
3
Tip the mixture into the flan tin and press in an even layer across the bottom and up the sides until you have a firm pie crust. Bake for 10 minutes, or until lightly golden and firm to touch. Remove from the oven and allow to cool completely.
4
To make the filling, remove the zest from the limes in strips using a zester and set aside for the candied lime zest. Juice the limes into a measuring jug until you have 120ml juice.
5
Whisk the egg yolks in a bowl using a hand-held electric whisk until they are thickened and lighter in colour. Whisk in the cream of tartar and condensed milk on low speed, a little at a time, until combined. Continue to whisk as you pour in the lime juice until incorporated. Pour into the cooled crust.
6
Bake the pie for about 15 minutes, or until the filling has just set around the edges but the centre still has a slight wobble. Remove and allow to cool slightly before transferring to a wire rack to cool completely.
7
While the pie cools, prepare the topping. Whip the cream and icing sugar together in a large bowl until stiff peaks form. Using a spatula, fold through the yoghurt and rum (if using). Place dollops of the cream on top of the cooled pie and create swirls. Chill in the fridge for about 2 hours – if you can wait!
8
Make the candied lime zest. Put the golden caster sugar and water into a small pan. Place over a medium heat and bring to the boil, then turn down to a simmer. Add the strips of lime peel and cook gently for 25 minutes until the peel has softened and the syrup has thickened.
9
Dust a sheet of baking parchment with golden caster sugar. Lift the softened lime peel out of the pan with a slotted spoon and roll in the sugar to coat. Leave to cool until hardened. (This will keep in an airtight container for up to a month.)
10
When you are ready to serve, remove the pie from the fridge and decorate with the candied lime zest. Enjoy!