Amelie, who is working with me at Divertimenti and who also happens to be one of our close friend in Auvergne and London niece, had her parents coming in London last week-end and her aunt Elisabeth organized a great dinner to gather all of us.
I decided to prepare Amelie’s favourites dessert which happened to be the Key Lime Pie and the Carrot Cake…. As you already know about the Carrot Cake that I will update later with more preparation pictures and also because I never ever tried the Key Lime Pie, I thought it was a good opportunity to give it a try even if the recipe in itself is pretty revolting when you have a look at the list of the ingredients…
Girls who are getting ready for their tinny pretty swimming suist this summer….. STOP reading from now on….. other girls who don’t care, keep going on…. you might enjoy it as it also has the advantage of being very easy to do!
The Key Lime Pie is an hybrid of the cheesecake and the lemon pie…. the crust is like the one we crave for in the cheesecake….. thick and rich in Digestive biscuits and the filling is a kind of curd made with egg yolks, condensed milk and lots of limes to give it a strong Caribbean flavor!
Let’s start with the recipe….
For the crust
- 500g of Digestive biscuits
- 200g of unsalted butter, melted
For the filling
- 8 egg yolks
- 2 tins of condensed milk (397g)
- 5 limes – juice and zest finely grated
For the topping
- 450ml whipping cream
- lime zest
Preheat the oven to 170°. Line the base of a 23 cm spring form cake tin with baking paper and brush the borders with melted butter. Keep it in the fridge while preparing the crust.
For the crust
In a food processor, roughly break up the Digestive biscuits and process them until finely ground. Slowly pour in the melted butter and keep processing until you get an homogeneous mixture.
Press the mixture into the cake tin starting with the base and finishing with the borders. Use the ball of your hand to get it flat and well compressed.
Line with cling film or parchment paper and fill with baking beans or stones. It will prevent the crust from falling apart if you intend to make a high pie as I did or if you did not press enough the mixture.
Blind bake it for about 20 minutes, remove the baking beans and let it cool down completely.
For the filling
Turn the oven down to 150°.
Wash your limes and gratt them on top of the curd, then press them in a separate bowl and slowly add the juice to the mixture until the taste suits you. Personnaly, I’d rather add more lime zest and juice as I really like to feel the strenght of the lime….
Once the curd is ready, pour it into the cold crust and bake it in the preheated oven for 20-30 minutes. If your oven has the tendency to be too hot or if you have the tendency to forget the timer, put a baking tray on the upper shelf of your oven to prevent the curd from burning….
Pour the cream in a bowl and whisk it until it forms soft peaks. Generously spread the cream over the pie and finish decorating your cake with freshly cut lime zest.
The recipe indicates it makes 10-12 slices….. but I really advise you to start with a small slice and wait a few minutes that the pie land on your stomach especially if you serve it at the end of a 3 courses lunch or dinner…!
Anyway, I hope you will enjoy it as much as we did.
And you can keep the leftovers a few days in the fridge, it is delicious for breakfast or tea time….