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About this recipe:
Zesty, easy and better than cheesecake. The original key lime pie is made with - it is in the name - key limes, a smaller and tangier version of a normal lime. I, however, used normal limes, because they were easier to find at my supermarket and it still turned out great.
1 (23cm) key lime pie
200g unsalted butter
375g plain digestive biscuits, crushed
8 large limes
570ml double cream
1 (397g) can sweetened condensed milk
85g crème fraîche
20 min › Extra time:
2 hr 30 min chilling › Ready in:
2 hr 50 min
Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm deep loose-bottomed cake tin and place in the fridge to set for about 30 minutes.
Grate the zest of 3 limes and set aside. Slice 1 lime as thin as possible and set aside. Juice the remaining 7 limes into a large bowl or the bowl of a food processor.
Add the cream and condensed milk and whisk for 4 minutes. Add the lime zest to the mixture and lightly stir with a wooden spoon.
Take the biscuit base out of the fridge and use a spatula to transfer the cream mixture onto the biscuit base.
Decorate with a dollop of crème fraîche and thin lime slices at regular intervals.
Place in the fridge and chill for 2 hours. Tip
'Appy daze see easy - don't have to use crème fraîche if you haven't got it. It's good with or without.
Very Nice!!! Using chocolate digestives in lieu of digestives as it gives a bit more of a kick
- 07 May 2014
Tasty full of favour and easy
- 22 Jan 2013
Simple, easy and quick! Made with lemons as I had no limes ... gorgeous!
- 14 Dec 2013
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