Key Lime Pie
Key Lime Pie
Enjoy this quick and easy dessert recipe from Paul Hollywood City Bakes.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 2 hours 30 minutes
  • Yield 6 servings
  • Base:
  • 200 grams plain Hob Nob biscuits or Digestives
  • 100 grams melted Butter
  • Lime Filling:
  • 4 Egg yolks
  • 400 grams Condensed Milk
  • 4 Limes, juice and zest
  • Toppings
  • 400 millilitres Whipping Cream
  • Extra Lemon zest
  1. To make the base; in a food processor, whiz the biscuits until they turn into crumbs (or put in a strong plastic bag and crush with a rolling pin)
  2. Pour the crumbs into a bowl and add melted butter in. Stir to combine
  3. Press dough into the base and up the sides of a 20cm loose-based tart tin. Place in the fridge to set for 15 minutes
  4. Preheat oven to 150°C
  5. To make the filling; whisk the egg yolks with condensed milk for 3 minutes. Add in lime juice and zest and continue to whisk for another 3 minutes
  6. Remove base from fridge and pour the filling into the cooled base
  7. Bake the tart in the oven for 25-30 minutes
  8. Chef’s tip: Pie is ready when the filing rises and changes color around the edges
  9. Remove pie from the oven and leave to cool at room temperature
  10. Once the pie cools down, chill in the fridge for at least 2 hours before serving. To serve, place a wedge of pie on a serving plate and dollop or pipe the cream onto the top of the pie and finish with extra lime zest

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