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Key Lime Pie


I am a big dessert fan - such a big dessert fan in fact that I am a regular at those "dessert only" restaurants.  So as you can imagine, I have a large and diverse library of dessert recipes, lovingly filed in a crinkled, worn ring binder which has travelled across continents with me.  This recipe from Dame Delia Smith, is not only delicious, it's also amazingly easy to make and you are guaranteed to have your dinner guests asking for the recipe after just one bite.  Don't worry about getting hold of "Key limes" - outside of Florida it's nigh on impossible - the common or garden variety tastes just as good.

Ingredients

For the base:
 3½ oz (95 g) butter
 6 oz (175 g) digestive biscuits
 2 oz (50 g) Grape-Nuts breakfast cereal (for extra crunch)

For the filling:
 1 level tablespoon grated lime zest (zest 3 limes)
 5 fl oz (150 ml) lime juice (juice 4-5 large limes)
 3 large egg yolks
 14 oz (400 g) condensed milk

To finish:
crème fraîche & lime slices

Pre-heat the oven to gas mark 4, 350°F (180°C).

Equipment
You will need a loose-based flan tin with a diameter of 9 inches (23 cm), 1 inch (2.5 cm) deep, and a solid baking sheet.

Method
Place the butter in a pan over the lowest heat to melt, then crush the digestive biscuits in a bag with a rolling pin.
Empty the contents of the bag into a bowl and mix in the Grape-Nuts, then add the melted butter and mix well.
Place the butter-crumb mixture in the flan tin and press it down evenly and firmly all over the base and up the sides of the tin.
Place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown.
Place the egg yolks and lime zest in a bowl and whisk them for about 2 minutes, or until the egg has thickened.
Add the condensed milk and whisk for another 4 minutes.
Add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes, or until it feels just set when you press the centre.
Remove from the oven and, when it's completely cold, cover it with clingfilm and chill until needed. Serve cut in slices with crème fraîche and a twist of lime for decoration.

(Justina Griffin)

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