Key lime pie

Key lime pie

By
From
The Hang Fire Cookbook
Serves
6-8

Key lime pie was supposedly born in the early 20th century when refrigeration was scarce, so condensed milk was used a lot in cooking. Legend has it that the famous pie was created with what the Florida sponge fisherman had to hand: a tin of condensed milk, limes and crackers. Today, it’s beloved by many and is even the of official state pie of Florida.

Ingredients

Quantity Ingredient
10 digestive biscuits
120g unsalted butter, melted, plus extra for greasing
2 tablespoons runny honey
fine salt

For the filling

Quantity Ingredient
1/4 teaspoon sea salt
1 x 400g tin condensed milk
4 large egg yolks
125ml fresh lime juice, (from about 3 limes)
1 teaspoon finely grated lime zest

For the topping

Quantity Ingredient
500ml double cream
3 tablespoons runny honey
finely grated lime zest, (optional)

Method

  1. Preheat the oven to 180°C. Place the biscuits in a ziplock bag and use a rolling pin to crush them gently. Put the crumbs in a large bowl and stir to combine with the butter, honey and a small pinch of salt. Grease a 23cm round loose-bottomed tin or pie dish 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 the sides. Bake for 15 minutes, then remove from the oven and allow to cool.
  2. Meanwhile, combine the condensed milk, egg yolks, lime juice and zest in a large bowl. Mix well. Pour into the cooled pie crust, then bake for 15 minutes, or until set. The surface should have a ‘just set’ wobble to it. Remove and cool to room temperature. Chill in the fridge for at least 4 hours, but preferably overnight.
  3. When ready to serve, beat the cream and honey together for the topping until stiff peaks form. Using a spatula, evenly spread the whipped cream on top of the pie and garnish with the additional lime zest, if desired. Slice and serve.
Tags:
barbecue
BBQ
Southern
America
Deep South
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