Key lime pie is a refreshing balance of sweet and citrus flavours. This tasty dessert can really be enjoyed all year round but particularly on a warm summer’s day. This recipe has been designed to make individual portions. Depending on the size of your dessert glasses you may have some ingredients left over; these can still be used with the ideas included at the end of the recipe.
This time I used digestive biscuits but any crunchy type of biscuits will be suitable. Why not try ginger nut biscuits, the lime and ginger combination sounds very tempting.
The preparation time does not include refrigeration time.
Preparation Time: 40 minutes
Makes: 8 servings
Ingredients Condensed milk 260g
Digestive biscuits 170g
Double cream 200ml
3 large limes (or 4 small limes)
Crush the digestive biscuits until they are a coarse consistency. This can be done either by using a food processor or by putting the biscuits into a plastic food bag and crushing them using a rolling pin. If you use the bag method ensure you release any air so that the bag does not burst, doubling up the bag works best I find. The key is to ensure the biscuits do not turn into a fine sand consistency, a coarser texture will make a better base.
Tip: break the biscuits as much as you can before crushing, this will make it easier.
Measure 66g of butter. You will probably need to soften this by placing it in the microwave for 30 seconds.
Add the butter to the crushed biscuits and stir well. You will be able to see the biscuit absorbing the butter.
Evenly distribute the biscuit mixture into the serving glasses. This should equate to roughly 2/5 of the glass content. Press down gently so there are no gaps. Don't compress the biscuit base too much as it will become too hard to remove when eating.
Chill the dessert glasses in the fridge for at least 10 minutes. This will give the biscuit base time to cool down.
Grate the limes for the zest. If you have a lime zester like the one shown in the photo, then it will come in handy for the decoration.
Create thin strips out of the peel for decoration.
Separate 1/3 of the zest for the topping.
Using whichever gadget you have, squeeze the juice out of the limes into a bowl.
Traditional lemon juicer.
Add the double cream, condensed milk and lime juice to a large mixing bowl. Using an electric whisk, mix the ingredients together until the mixture becomes thick. This may take a few minutes.
Nestle Carnation branded condensed milk
Once the mixture is the right consistency, add 2/3 of the lime zest and stir well.
Remove the dessert glasses from the fridge. Using a table spoon evenly distribute the mixture into the glasses.
Decorate the top by sprinkling on the remaining zest.
You could even add some colour by zesting a lemon.
Refrigerate for at least 30 minutes (or a few hours for best results). Serve and enjoy.
If you have any extra biscuit base and mixture, a small drinking glass can be used as a dessert cup. Another individual key lime pie can be made. You can even make a mini key lime pie using a small tart case. If using a tart case, this time do compress the biscuit mixture to make a sturdy base.
If you have just extra lime mixture remaining, this can be eaten with other fruits such as strawberries (in place of cream).
Why not try making a lemon key pie. If you find limes too sharp then try using lemons.