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Key lime pie


Serves: 10
timePrep time: 25 mins
timeTotal time:
Key lime pie
Recipe photograph by Dan Jones

Serves: 10
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
618Kcal
Fat
45gr
Saturates
26gr
Carbs
46gr
Sugars
35gr
Fibre
1gr
Protein
7gr
Salt
0.7gr

The Hang Fire Barbecue Girls

The Hang Fire Barbecue Girls

Four years ago, Samantha Evans (left) & Shauna Guinn (right) went on a six-month road trip across America to fuel their enthusiasm for US-style barbecuing. Now, they have their own restaurant, the Hang Fire Southern Kitchen in Barry, Wales, and a cookbook The Hang Fire Cookbook: Recipes & Adventures in American BBQ (Quadrille, £20).
See more of The Hang Fire Barbecue Girls’s recipes
The Hang Fire Barbecue Girls

The Hang Fire Barbecue Girls

Four years ago, Samantha Evans (left) & Shauna Guinn (right) went on a six-month road trip across America to fuel their enthusiasm for US-style barbecuing. Now, they have their own restaurant, the Hang Fire Southern Kitchen in Barry, Wales, and a cookbook The Hang Fire Cookbook: Recipes & Adventures in American BBQ (Quadrille, £20).
See more of The Hang Fire Barbecue Girls’s recipes

Ingredients

  • 225g digestive biscuits
  • 180g unsalted butter, melted, plus extra for greasing
  • 3 tbsp runny honey
For the filling
  • 1 x 397g tin sweetened condensed milk
  • 4 large egg yolks
  • ¼ tsp sea salt
  • 125ml fresh lime juice (about 6 limes)
  • 1 tsp finely grated lime zest
For the topping
  • 500ml whipping cream
  • 3 tbsp runny honey, plus extra to serve
  • a little lime zest
  • a small handful of blueberries

Step by step

Get ahead
Make up to the end of step 2 up to 2 days ahead.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Put the biscuits in a sealed freezer bag and use a rolling pin to crush them gently (or whiz in a food processor). Put the crumbs in a bowl and combine with the melted butter, honey and a pinch of salt. Grease a 20cm diameter loose- based round tin (about 7cm deep) with butter. Pour the crumb mixture into the prepared tin and use your fingers to press it down evenly to form a crust on the bottom and sides. Bake for 15 minutes, remove from the oven and leave to cool.
  2. Meanwhile, combine the condensed milk, egg yolks, sea salt, lime juice and zest in a bowl. Mix well. Pour the mixture into the cooled pie crust, then bake for 15 minutes, or until just set – the surface should have a wobble to it. Remove and leave to cool to room temperature. Cover and chill in the fridge for at least 4 hours, but preferably overnight.
  3. When ready to serve, carefully remove the pie from the tin. Whisk the cream and honey together for the topping until soft peaks form. Pile the cream on top of the pie and garnish with the extra lime zest, blueberries and a drizzle of honey.
    Tip
    This recipe contains raw/partially cooked eggs.
Chef quote
Did you know, key lime pie is the official state pie of Florida?

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