My First Key Lime Pie

I have been hankering after making a Key Lime Pie for a few weeks now.   I would definitely make it again, though more now and then than frequently.  HK made the suggestion that next time I try it with orange instead of lime and ginger nuts instead of digestives.  I think my next hankering is Baileys and chocolate chip scones, courtesy of The Pink Whisk.


My Key Lime Pie

• 175g digestive biscuits
• 2 tbsp caster sugar
• 1/2 tsp cinnamon
• 85g butter, melted

Filling

• 14fl oz can condensed milk
• 125ml lime juice
• finely grated rind of 3 limes
• 4 large egg yolks

1. Preheat the oven to 160c/gm3/325f.  Lightly grease a 9" pie dish
2. To make the crumb crust - put biscuits, cinnamon and sugar into a processer and blitz till fine crumbs, not powder.  Add the melted butter and mix together
3. Tip the crumb mix into the pie dish and press over base and sides.  Bake in oven for 5 minutes
4. Beat the condensed milk, lime juice lime rind and egg yolks together in a bowl until well blended
5. Pour the filling into the crumb base and bake in oven for 15 minutes until set around the edges and wobbly in the middle.  Remove from oven, allow to cool, then cover and chill in fridge for at least 2 hours

Notes

• I might use a few more biscuits next time for a slightly thicker base
• I use a fan oven so one or two minutes less baking won't go amiss
• The egg whites can be frozen and used another time, so they don't go to waste
• I am aware that there are lots of variations for this recipe - try them all out!