Monday, 19 January 2015

Super Easy Baking: Key Lime Pie


I'm pretty obsessed with pies and even have a Pinterest board celebrating their greatness. I have a special love for American style sweet pies - they always look so beautiful, topped with crunchy sugar crusts, glittering glazes and billowing whipped cream. This love was compounded by watching Pushing Daisies in the mid-noughties, an awesome Tim Burton-like tv series that was cut in its second season prime and starred Anna Friel wearing some gorgeous dresses; her love interest owned a shop called the Pie Hole which sold huge and beautiful fruit pies. Anyway, pies are a lot easier to make than you'd think and this recipe is fairly simple. Key lime pie is a classic and is the sweetly tart cousin of lemon meringue pie.  Without the mound of meringue topping, however, there's a big citrus hit  from the filling.  It's quite a decadent dessert but refreshing rather than sickly sweet. If you're not into the sourness of lime and would prefer a slightly sweeter version, you can add less juice and zest and a few tablespoons of icing sugar to the whipped cream decoration. I was able to make the cute mini-pie version with some extra biscuit crumbs pressed into a mini muffin tin, baked for 8 minutes with the smallest dollop of filling for an additional 5 minutes. Worth the effort if you have extra crumbs!

Key Lime Pie

Ingredients:
300g gingernut biscuits
120g butter, melted
1 x 397g tin of condensed milk
3 egg yolks
zest and juice of 3 or 4 limes (depending on your tastes) and extra zest to decorate
200ml double cream

Method:
1. Heat the oven to 160 degrees Celcius / 140 degree Celcius for fan ovens.
2. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
3. Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
3. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes.
4. Pour the filling into the cooled base then put back in the oven for 15 minutes.
5. Cool then chill for at least 3 hours or overnight if you like.
6. Whip the cream into soft peaks and decorate as you please, adding the extra zest as decoration as the final step.

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