Creamy, Dreamy Key Lime Pie
Some recipes become an unexpected hit! As the only citrus-lover in my family, I expected to nomnom this pie all by myself. Which, I'm not complaining about. But food is meant for sharing so I planned on taking the pie to my work and perhaps recrute some other lime-lovers like myself. Jamie Oliver's recipe turned out to be loved by everyone, even family members! So half of the pie was eaten at work, and the other half at home. The custard of this recipe only required 3 ingredients: key lime juice, condensed milk and egg yolks. The easiest, yet best key lime pie I've ever made! Or better yet, ever ate! Rating: 5 out of 5.
Key Lime Pie: Jamie Oliver Magazine
- 4 egg yolks
- 400ml condensed milk
- 6 tbsp fresh lime juice (about 5 limes’ worth)
- 200ml double cream
- Lime zest (optional), to serve
- 12 digestive biscuits (I used a Nilla Wafer crust)
- 45g caster sugar
- 135g melted unsalted butter
- Preheat oven to 175C/350F/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. (I put it into the freezer for a quick cooling, about an hour)
- 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.