Key Lime Pie

  Hello everybody!

  This week’s blog post is a bake! The last time I baked was July so I’m very excited to be back baking! For this month’s bake I’m making a key lime pie which originates in the Florida Keys, USA. If you want to know to make this refreshing treat carry on reading!

Serves: 8

Prep time: 30 mins

Cook time: 25 mins

Ingredients

300g Hob Nobs 

150g butter, melted

1 x 397g can condensed milk (I used Nestlé)

3 medium egg yolks

Finely grated zest and juice of 4 limes

300ml double cream

1 tbsp icing sugar

Extra lime zest, to decorate

Method

1. Heat the oven to 160C/fan 140C/gas 3.

2. Whizz 300g Hob Nobs or Digestives to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Make more if you prefer a thicker base.

3. Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in oven for 10 minutes. Remove and cool.

4. Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.

5. Add a can of condensed milk and whisk for 3 minutes, then add the finely grated and juice of 4 limes and whisk again for 3 minutes.

6. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.

7. To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.

8. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

  That’s all for this week’s blog post! I hope you enjoyed! The outcome of this was amazing and I would definitely recommend making it! I will see you next week for another blog post! Love you all!

  Byyeee!!!!