Key lime pie
When my husband visited Key West in California so that he could try a key lime pie, when he returned he couldn't get the creamy, citrus tart out of his mind. So he wanted to recreate it.
While in Australia you can't get your hands on key limes, you can substitute Tahitian limes. While not the same, still delicious.
This is a really simple dish that can even double up as a gluten free dessert if you substitute the cookie base with gluten free biscuits.
- 200g gram crackers, digestives or hobnobs
- 1 tablespoon sugar
- 100g melted butter
- 4 egg yolks
- Juice of 4 limes
- 295g can of condensed milk
- 200g Greek yoghurt or whipped cream
- Pre-heat oven to 160°C fan-forced
- Crush biscuits until they resemble bread crumbs
- Add the butter and sugar to the biscuits
- Spray with oil a pie tin or springform cake pan (approximately 20cm in diameter)
- Carefully push biscuit mixture into the pan and up the sides to form an even layer
- Bake base for 8 minutes
- Let base cool
- To make the filling, beat eggs yolks until light and creamy
- Mix in condensed milk and beat well
- Mix in lime juice until mixture is airy and slightly thickened
- Add mixture to cookie base and bake for 12 minutes
- Once cooked, refrigerate for at least three hours or overnight
- Top with thick Greek yoghurt or whipped cream
This dessert is a show stopper - tart, creamy and indulgent. With only seven ingredients, you honestly can't go wrong.
Fun farewell fact: "This pie is considered the official pie of the Florida Keys."