Key Lime Pie is a great easy alternative to a Lemon Meringue and it’s very tasty. You’ll need to make this the night before but that has the added bonus of taking the pressure off you the next day.
Key Lime Pie
Preheat oven to 170º. Grease the pie tin with a little butter.
Melt the butter over a bowl of hot water.
Make the base
Pulse the biscuits, sugar and cinnamon in the food processor until you get coarse crumbs or smash manually with a rolling pin and combine the ingredients in a large bowl.
Gradually add the melted butter to the biscuit mixture and combine well.
Tip the mixture into the pie tin and press firmly into place to create a solid base.
Put in the oven for 5 minutes to set.
Make the lime topping
Whisk all of the filling ingredients until well combined.
Pour the filling over the set base, smoothing out to the edges.
Put back in the oven for 15 minutes until the edges have start to set. The pie should still be a bit wobbly at this stage.
And now we wait
Allow to cool completely then put in the fridge for at least 4 hours but ideally overnight,
Whip the cream and spread over the pie. Dust a small amount of cinnamon over the top.
Slice and enjoy!
- It stands to reason that this recipe isn’t a key lime pie if you don’t have key limes! Key limes, also known as Mexican or West Indian limes, are more aromatic, with tarter and more floral juice. However, the recipe will still work with regular limes. (Key limes aren’t easy to find in Germany!)
- You’ll have the white of 4 eggs left over after creating this. You don’t need to throw it out, egg white freezes very well!