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Composition - Key lime Pie:
- Get 250 g of digestive biscuits
- Take 100 g for melted butter
- Require 1 tin for condensed milk
- Take of finely grated zest and juice of 5 large lime
- Get 300 ml for carton whipping cream
- Need for Lime zest to decorate
- Need tin of Loose bottom cake
- You need Green colour for decoration (optional)
Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Creamy, tangy key lime pie makes a delicious summer (or anytime!) dessert. Whether you buy a graham cracker crust or make your own, find your perfect key lime pie recipe at Allrecipes.
Key lime Pie instructions:
- In a mixer put the biscuits until its finely crushed.
- Add melted butter and mix and transfer in a loose bottom tin. Press it and refrigerate for 10 minutes.
- Whip the condensed milk and cream and add lime juice and zest until it thickens. - Pour into the base and let it chill for couple of hours.
- Remove the pie from the tin and place on a serving plate. Cut into slice
- I have used green colour with lime juice to decorate and sprinkled some lime zest.
If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices. Cool the baked crust, and add the Key lime filling. Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set. Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill. Top the pie with whipped cream and serve.
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