Guest chef

The Hang Fire Barbecue Girls

Four years ago, Samantha Evans (left) & Shauna Guinn (right) went on a 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).

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Key lime pie

  • Serves 10
  • Prep 25 mins
  • Total time 55 mins, plus cooling and chilling
5.0/5 rating (3 votes)
Key lime pie
Key lime pie

step by step

  • 1Preheat 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.
  • 2Meanwhile, 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.
  • Did you know, key lime pie is the official state pie of Florida?
  • 3When 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.
  • This recipe contains raw/partially cooked eggs.
  • Recipe photograph by Dan Jones

Get ahead

Make up to the end of step 2 up to 2 days ahead.

You will need

  • 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

+ Nutritional Information