About this recipe:The key lime pie, as the heading says, has a ginger biscuit base that goes beautifully with the rich creamy texture of the key lime tangy cream filling. The recipe is for 12 to 16 people but can be reduced to what amount you want. This recipe makes three 22cm key lime pies.
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Method Prep:25min › Cook:8min › Extra time:2hr › Ready in:2hr33min
Preheat the oven to 190 C / Gas 5. Grease 3 (22cm) flan dishes or loose bottomed cake tins.
For the base:
Place the crushed biscuits into a mixing bowl. In a small saucepan over a medium heat melt the butter then pour over the crushed biscuits and mix well to coat. Divide the mixture between the three prepared dishes or tins and press into the base using the back of a spoon to help you.
Bake in the preheated oven to 7 to 8 minutes until golden brown. Remove from the oven and allow to cool.
For the filling:
Meanwhile, in a large mixing bowl, combine the condensed milk, cream and lime juice and mix thoroughly until well incorporated and creamy. Add in the lime zest last, keeping a little back for decoration, and stir well. The mixture should be thick enough that it does not run off a spoon.
Divide the mixture evenly between the three flan dishes and smooth the top. Chill in the fridge for at least two hours or until set (I prefer the infused taste the next day if you can wait that long, so obviously the key lime Pie can actually be made the day before needed). Remove from the fridge, decorate with reserved lime zest, slice and serve.
The mixture of the ingredients, double cream, condensed milk and limes will most certainly serve 12 people, but for the biscuit base you may want more depending on what thickness you prefer.
Instead of ginger biscuits you can use plain or sweetmeal digestive biscuits.