Frozen Key Lime Pie

  • Preparation Time20 mins
  • Cooking Time5 mins
  • Serves8
  • DifficultyEasy

For the crust

300g digestive biscuit crumbs (about 10 biscuits)
50g caster sugar
80g unsalted butter, melted

For the filling

6 extra-large egg yolks, at room temperature
1/4 cup granulated sugar
400ml sweetened condensed milk
2 tbsp grated lime zest
180ml freshly squeezed lime juice (4 to 5 limes)

For the garnish

250ml cold double cream
50g caster sugar
1/4 tsp pure vanilla essence
Thin lime wedges
1) Preheat the oven to 180C/Gas mark 4. For the crust, combine the digestive biscuit crumbs, sugar, and butter in a bowl. Press into a 20-cm pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

2) For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

3) To garnish, beat the double cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Serve frozen

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