KEY LIME PIE

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

4 free-range egg yolks 400ml (14fl oz) con­densed milk 100ml (3½fl oz) fresh lime juice (about 3 limes’ worth) 200ml (7fl oz) dou­ble cream (op­tional) Lime zest, to serve (op­tional)

For the crust

18 di­ges­tive bis­cuits 150g (5½oz) un­salted but­ter, melted Pre­heat the oven to 175°C/ gas 3. Lightly grease a 22cm (8½in, across the top) me­tal or glass pie dish with a lit­tle of the melted but­ter. For the pie crust, blend the bis­cuits and re­main­ing but­ter in a food pro­ces­sor un­til they re­sem­ble bread­crumbs.

Spread over the bot­tom and up the sides of the pie dish, firmly press­ing down. Bake for 10 min­utes or un­til lightly browned. Re­move from the oven and place the dish on a wire rack to cool com­pletely.

For the fill­ing, whisk the yolks in a bowl; grad­u­ally whisk in the con­densed milk un­til smooth. Mix in the lime juice, pour into the crust and level with the back of a spoon. Re­turn to the oven for 15 min­utes; place on a wire rack to cool.

Re­frig­er­ate for 6 hours or overnight. If you’d like a whipped cream top­ping, whip the cream un­til it just holds stiff peaks. Add dol­lops to the pie and grate over some lime zest for ex­tra zing.

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