Key lime pie
Serves 10 | prep 25 mins | total time
- 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
Make up to the end of step 2 up to 2 days ahead.
- 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.
- 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.
- 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.
Did you know, key lime pie is the official state pie of Florida?