Key Lime Pie

A pie! With keys and limes in it. Mmmmm. This one had no keys in it, but it still came out pretty good. The recipe was taken from The Hummingbird Bakery Cookbook.


Here’s how I did it:

Stuff to use

  • 8 egg yolks (I know…)
  • 6 egg whites
  • 2 x 397g tins condensed milk
  • Juice and zest of 5 limes
  • 500g digestive biscuits
  • 200g unsalted butter, melted
  • 350g caster sugar
  • 1 tsp vanilla extract
  • Natural green food colouring, optional
  • Greased pie dish 23 cm – I used a 25 cm pie dish and there was still loads of everything left over.

How to do it

  • Preheat the oven to 170 degrees C (325 degrees F/Gas 3)
  • Roughly break up the digestive biscuits (I don’t have a food processor so I put them in a small plastic bag, tied the end and smashed them to bits with a rolling pin – you’ll be grateful for a bag with no holes in)
  • Tip the biscuits into a bowl and add the meted butter slowly, mixing after each addition
  • Press this mixture into the tin and up the sides. It sticks together quite well.
  • Bake in the preheated oven for 20 minutes or until it is golden and firm. Leave it to cool completely.

Key lime pie base

  • Turn the oven down to 150 degrees C (300 degrees F/Gas 2)
  • Put the egg yolks, condensed milk, lime juice and zest in a glass bowl and mix gently with a balloon whisk until everything is mixed together. Mine wasn’t all that green so I added a few drops of natural green food colouring to snazz it up a bit
  • Pour into the cold pie crust and bake for around 20-30 minutes. The filling should be firm but still slightly soft in the middle (not wobbly). Leave to cool completely, then cover and refrigerate for at least one hour, preferably overnight
  • Whisk the egg whites in a bowl (preferably glass or stainless steel, just not plastic – there is some science behind this) using an electric whisk until frothy (bubbles on top and a it’s turned a bit opaque)
  • Gradually add the sugar 2 tablespoons at at time, whisking well after each addition. Once all the sugar is whisked in, add the vanilla extract and whisk until soft peaks form (when you take the whisk out it should leave a peak that flops over at the top, and when the bowl is tipped the mixture shouldn’t slide out). This shouldn’t take long. It took me 25 minutes. That’s because one of the two whisk attachments fell off…*looks peeved*
  • Spoon the meringue onto the cold pie, completely covering it and use the back of a spoon to make peaks

Key lime pie meringue topping

  • Warning: The recipe says to bake it in the preheated oven for 20 minutes or until golden brown and crisp. It also says that with this method the eggs are not cooked through so it should not be served, and I quote, to ‘the very young, the very old, those with compromised immune systems or to pregnant women’. Just don’t share it with anyone. I actually baked mine for about 45 minutes because that’s when it looked golden brown. That and I had to go out so no more time for baking. The meringue was crisp on the outside and a bit gooey on the inside. Yes.

Alternatives: Next time I’ll use ginger biscuits instead of digestives. The recipe book suggested that you could use whipped cream (450ml) instead of a meringue topping and grate some lime zest over the top.

If anyone makes this let me know how you get on.

Claire x


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