I first shared this recipe with you all just on a year ago and whilst I have tweaked it just a tad since then the essence of what I said is still there. Yes, I could have gone and given it a complete overhaul but I feel it shows how far my little space has come. There are new bright, crisp photos (because lets be honest photography was not my strong point when I started, and still isn’t but it is getting better..) and even a printable recipe card to make it super easy for you to try yourself…
…By now you are probably well aware that I love being in the kitchen. Not in the doing dishes kind of way, but in the baking, making, creating kind of way and that doesn’t stop with cakes and dinners. I love a good dessert too! In saying that most desserts cater for more than two people and even though leftovers is a tempting idea, I don’t like waste and I am sure my waist line would not appreciate dessert 4 nights in a row over and over again. When I say dessert I am talking rich, decadent, sometimes full of too much sugar and definitely full of too many calories, dessert. With all this being true we don’t really eat a lot of dessert, but when we do, I enjoy every mouthful!
Key Lime Pie is bright, zesty, fresh and down right delicious. I will admit I have only really started to like citrus baking / desserts in the last few years and it ticked the box for me. An added bonus, we have a lime tree and it is perfect to help use up all the surplus limes, without out breaking out the alcoholic beverages, hehe… Perfect way to slice through a cold winters evening and remind you that spring is just around the corner.
I still have plenty of limes and a lemon tree full of fruit. Tell me.. what else can I get making?
- 250g Digestive Biscuits
- 100g butter, melted
- 405g tin of condensed milk (I used a 395g tin of condensed milk so used a bit less cream)
- 300ml cream
- Finely grated zest and juice of 5 large limes
- Mix crushed biscuits with melted butter in a bowl
- Press the crumbs into the base and up the sides of the tin. Chill for 10 minutes
- Whisk together the condensed milk and cream, then add lime juice and zest (it will magically thicken!). Pour into tart case and chill for at least 1 -2 hours
- Remove from pie tin and place on serving plate. Decorate with extra slice of lime if you wish. Cut into wedges and serve
- **This recipe can also be made with lemons - replace 5 limes with 4 lemons