Key Lime Pie

Keylime Pie

I have wanted to taste and try out a recipe for Key Lime Pie since I heard of its existence!  It just sounded like something that I would enjoy. I love cooking with lime and I really enjoy the freshness and colour of it. I found this recipe in the Garden and Home Magazine and decided to give it a bash yesterday.  The lime juice and zest added a really great refreshing touch. I had made steak and chips with a mushroom sauce for lunch so it followed on well from such a heavy meal because it was so zesty fresh! I served it with ice cream and raspberries so the colours on the plate were beautiful. It was a hit!

For the base:

150g tennis biscuits

150g ginger biscuits

150g butter – melted

For the filling

8 limes, finely grated zest and juice

375ml fresh cream

1 tin condense milk

3 egg yolks

To serve:

Fresh lime zest

Icing sugar


Vanilla ice cream (optional)

  • To make the base, put the biscuits into a food processor and crush the biscuits. When they are crushed, add the melted butter and mix until combined.
  • Press the mixture into the base and up the sides of a tart or flan case. Chill the tart shell until required.
  • Preheat the oven to 150 C
  • To make the filling, place all of the filling ingredients in a bowl and whisk until combined.
  • Pour the filling into the tart shell and bake for 30 – 40 minutes until just set. Remove from the oven and allow to cool completely.
  • Dust with icing sugar and serve topped with fresh lime zest, raspberries and vanilla ice cream.

Photo and recipe from the Garden and Home Mag


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