Easy Key Lime Pie Recipe You Can Make In The UK

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Key lime pie is a classic American dessert known for its tangy, refreshing flavor and creamy texture. But did you know it can be easily adapted with UK ingredients for a delightful homemade treat? This recipe uses readily available British ingredients to create a truly delicious key lime pie experience.

Ingredients:

Key lime pie
Key lime pie

For the Pie Crust:

  • 170g digestive biscuits (crushed)
  • 75g unsalted butter, melted
  • For the Key Lime Filling:
  • 4 large free-range eggs, yolks separated
  • 140g caster sugar
  • 120ml lime juice (from about 5-6 limes)
  • 1 tbsp grated lime zest
  • 1 can (397g) condensed milk
  • 300ml double cream

  • Directions:

    1. Prepare the Pie Crust:

  • Preheat your oven to 180°C (350°F) and grease a 9-inch pie dish.
  • In a large bowl, combine the crushed digestive biscuits and melted butter. Mix well until a crumbly mixture forms.
  • Press the mixture firmly into the bottom and sides of the prepared pie dish.
  • Bake the crust for 10 minutes, or until lightly golden brown. Remove from the oven and let cool completely.

  • 2. Make the Key Lime Filling:

  • In a large bowl, whisk together the egg yolks and caster sugar until light and fluffy.
  • In a separate bowl, whisk together the lime juice and grated lime zest. Gradually add the lime juice mixture to the egg yolk mixture, whisking constantly.
  • Stir in the condensed milk until well combined.

  • 3. Whisk the Cream:

  • In another bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the lime mixture until just combined. Be careful not to overmix.

  • 4. Assemble the Pie:

  • Pour the key lime filling into the cooled pie crust.
  • Refrigerate the pie for at least 4 hours, or overnight, until the filling is set.

  • 5. Serve and Enjoy:

  • When ready to serve, remove the pie from the refrigerator and garnish with additional lime zest or whipped cream, if desired.
  • Slice and enjoy your homemade key lime pie!

  • Nutrition Facts (per slice):

    Calories: 450 (approx.)

  • Fat: 30g (approx.)
  • Saturated Fat: 20g (approx.)
  • Carbohydrates: 40g (approx.)
  • Sugar: 30g (approx.)
  • Protein: 5g (approx.)

  • Please note: These nutrition facts are an estimate and may vary depending on the specific ingredients used.

    Conclusion

    This key lime pie recipe offers a delightful twist on the classic dessert using easily obtainable UK ingredients. The creamy filling with a burst of citrus flavor is sure to please your taste buds. Perfect for a summer gathering or a refreshing after-dinner treat, this homemade pie is sure to become a favorite.

    Frequently Asked Questions (FAQs):

    1. Can I use store-bought graham cracker crumbs instead of digestive biscuits?

    Yes, you can absolutely substitute digestive biscuits with graham cracker crumbs for the pie crust. Use a 1:1 ratio (170g of graham cracker crumbs for this recipe).

    2. My pie filling isn’t set after refrigerating. What can I do?

    There are a couple of reasons why your pie filling might not be set. First, ensure you used full-fat double cream and whipped it to stiff peaks. Second, make sure the pie chilled for a minimum of 4 hours, preferably overnight, to allow the filling to firm up completely.

    3. Can I use bottled lime juice instead of fresh limes?

    While fresh limes offer the best flavor, bottled lime juice can be used in a pinch. However, the taste might not be as vibrant. Use 120ml of bottled lime juice, ensuring it’s 100% lime juice with no added sugar or preservatives.

    4. How long will this pie last in the refrigerator?

    Your homemade key lime pie can be stored in the refrigerator for up to 3 days, covered loosely with plastic wrap.

    5. Do I need to pre-bake the pie crust for this recipe?

    Yes, pre-baking the pie crust for 10 minutes helps prevent a soggy bottom crust. The melted butter in the crust mixture can seep into the unbaked crust during baking, leading to a less desirable texture. Pre-baking sets the crust slightly and prevents this issue.