KEY LIME PIE AN ADAPTATION OF DELIA SMITH'S RECIPE

Key Lime Pie an Adaptation of Delia Smith's Recipe image

Provided by Miss V.

Categories Pie

Time 52m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 8

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95 g butter
175 g digestive biscuits
1 tablespoon grated lime zest (zest 3 limes)
150 ml lime juice (juice 4-5 large limes)
3 egg yolks
400 g condensed milk
3 egg whites
6 tablespoons sugar

Steps:

Pre-heat the oven to gas mark 4, 350 degrees Farenheit, 180 degrees Celsius.
Traditional Key lime pie has always had a crumb crust, begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure. Now empty the contents of the bag into a bowl and mix in the melted butter. Next place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown.
While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes. Ten minutes in, add the meringue mixture. Now remove it from the oven and, when it's completely cold and chill until needed. Serve.
_This recipe is adapted from How to Cook Book Two._.

Nutrition Facts : Calories 376.6, Fat 16.9, SaturatedFat 9.7, Cholesterol 104.6, Sodium 338, Carbohydrate 50.3, Fiber 0.1, Sugar 37.1, Protein 7.9