Summery Key Lime Pie

Base: 

225g digestive biscuits 

100g unsalted butter 

75g plain chocolate 

Filling: 

5 large egg yolks

5 tsp grated lime rind

200ml fresh lime juice (approximately 7-8 limes) 

1/2 of 397g cans condensed milk 

Decoration: 

Lime slices

10g Plain chocolate, grated or made into curls 

Preparation 

Preheat the oven to Gas 4, 180 C
Crush the biscuits finely in a plastic bag with a rolling pin or in a processor. 

Melt the chocolate and butter in a bowl over a pan of simmering water, stir into the biscuits and combine well.
Press into the base and up the sides of the Pyrex pie dish, press down well. Bake in the oven for 10 minutes, remove from the oven to cool a little but leave the oven on. 

Whisk the egg yolks with the lime rind with an electric hand whisk until thick and creamy (takes about 4 or 5 minutes). Reduce the speed and add the condensed milk in a slow, steady stream, mixing all the time until thick. 

On a slow speed, add the lime juice and mix until just combined. Pour into the biscuit base and bake in the oven for 15 minutes until just set. Cool and refrigerate for 3-4 hours or overnight. 

Decorate with lime and chocolate before serving.

For further information about Pyrex and additional recipes visit: www.pyrexuk.com. 

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