Key Lime Pie Recipe
This is Eric's classic key lime pie recipe, with a buttery base and zingy lime filling
- 350g digestive biscuits, crushed into crumbs
- 125g unsalted butter, plus extra for greasing
For the filling
- 4 large eggs, separated
- 400ml full fat condensed milk
- Finely grated zest and juice of 4 limes
- 50g golden caster sugar
- Icing sugar
- Slices of lime
- Fresh mint leaves
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a deep 25cm fluted tart tin with a loose bottom.
2. To make the base, mix the biscuit crumbs with the melted butter and press into the prepared tin. If you don’t have one of the latter, use a springform tin of the same size and just press the crumbs two-thirds of the way up the sides.
3. Bake in the preheated oven for 10-15 minutes then remove from the oven and cool.
4. For the filling, beat the egg yolks in a bowl until light and fluffy, then beat in the condensed milk and lime zest and juice. In another bowl, whisk the egg whites and caster sugar until firm, then gently fold into the lime mixture using a large metal spoon.
5. Completely fill the biscuit case with the lime mixture and bake in the preheated oven, at the same temperature for 20-25 minutes until set and lightly browned around the edges. Leave to cool. It will sink slightly so don’t worry.
6. Loosen the edges of the tart, remove the tin and transfer to a serving plate. Dust the top with icing sugar then decorate with lime slices and fresh mint leaves.