I wanted to cook Jim a special meal for his birthday last week, and when it came to planning pudding I thought, what better place to look for a recipe than Mary Berry’s Baking Bible! (Not just because I want to check another bake off my list…) So I settled on Key Lime Pie.
This recipe is so easy and the only ‘cooking’ involved is melting some butter to make the biscuit base! I’ve never had Key Lime Pie in a restaurant, therefore I don’t know if this is what it should look and taste like, but we both thought it was pretty tasty! I’m not terribly good at cutting neat slices, and the base of this one was a bit crumbly.
150g of digestive biscuits
65g of butter
25g demerara sugar
Grated rind of one large lime
Juice of four large limes
397g can of condensed milk
450ml of double cream
1. To make the biscuit base you simply melt the butter in a pan. Whilst it’s melting, crush your digestive biscuits by putting them in a freezer bag and bashing with a rolling pin.
2. Once the butter is melted and the biscuits are crushed, add the digestives to the pan with the sugar and mix to combine, then press into either a round loose-bottomed cake tin or a pie dish. Chill.
3. To make the lime filling, simply beat together 300ml of the cream with the condensed milk and the lime juice, until smooth. Spread onto the well chilled biscuit base. Chill.
4. Whip the remaining cream and spread on top of the lime filling. Decorate using the grated lime zest. Et voila!
Let me know what you think if you give it a go.