Key Lime Pie Recipe

I’m a really big fan of cheesecake, New York cheesecake in particular. I’m still doing some experimenting with the best recipe for New York Cheesecake so it may be a while before I post one up. However I’m not a big fan of sweet cheesecakes, if it’s chocolate then it needs to be smooth and creamy as opposed to rich and dense.

So I thought in the mean time I would make something that has a similar texture but is light and refreshing. I tried a proper Key-Lime Pie when I was in America, it was so creamy with just the right amount of tartness from the limes that I had to give it a shot.

Obviously I live in England, so the chances of finding limes from the keys were slim to none. I tried a Delia Smith recipe and only tweaked it in two places!

Here goes:

For the base:

95g Butter

175g Digestive Biscuits

50g Grape nuts breakfast cereal

For the filling:

1 level tbsp grated lime zest (about 3 limes)

150ml Lime juice (about 4-5 limes)

3 Large egg yolks

400g Condensed milk

To finish:

Lime slices

Cream Fraiche

Will also need a 9 inch loose bottom flan tin.

Method:

So 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 Grape-Nuts, then add the melted butter and mix well. 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, or until it feels just set when you lightly press the centre with your little finger. Now remove it from the oven and, when it’s completely cold, cover it with clingfilm and chill until needed. Serve cut in slices with crème fraîche and a twist of lime for decoration.

Ok so the only things I changed were

*I used the maple and pecan cereal you get from Sainsburys. Don’t use the pecans in the mix but I find grape nuts to be too hard sometimes and this cereal has the right amount of crunch without breaking your teeth

*I whipped up double cream instead of cream fraiche. Cream fraiche is lovely and light, but I just thought with this being light and citrus anyway it needs something more dense.

It turned out pretty nice though…

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