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Key Lime Pie

KEY LIME PIE


Key lime pie originated in the Florida Keys in the 1800s, when fresh ingredients, other than local limes were hard to find. Key limes are also referred to as Mexican limes. They are small, with a thin, greenish-yellow skin, and hold a lot of juice. I have found them in markets in the UK but any fresh limes will do.


This recipe uses ginger biscuits for the base, which make an ideal combination with lime. It was given to me by one of my regular customers, who we all refer to as ‘Key Lime Kelly’. From start to finish, the pie takes just 20 minutes, so it is a great dish to make if you are in a hurry.


For 6-8


250g ginger nut biscuits 125g butter, melted 400ml can sweetened condensed milk 2 eggs 125ml freshly squeezed lime juice (about 6-10 limes) juice of 1 lemon grated zest of 2 limes ice cream or whipped cream to serve slices of lime, to garnish


Crush the biscuits by putting them in a plastic bag and pounding with a rolling pin until powdery. Transfer them to a bowl and add the melted butter. Stir well, then place in the base of a 23cm pie tin and pat into place.


Put the condensed milk and eggs in a bowl and stir with a fork, gradually adding the lime and lemon juice. The mixture will begin to thicken. Add half the lime zest and pour the mixture on top of the ginger crust. Sprinkle the remaining zest on top. Place in an oven preheated to 180C/GAs Mark 4 and cook for 10 minutes only. Don’t be fooled by the look of the pie into thinking you need to cook it for longer. It is meant to be custard-like. It is not a baked cheesecake, although it does look and taste a bit like one. Once cooled, place in the fridge where it will continue to set. Serve with ice cream or whipped cream.




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