Summary: Key lime pie has always excited me, so when I saw bags of gorgeous Tahitian limes from the South Australian Riverland going cheap I knew exactly what to do with them! I can tell you, this pie did not disapoint. It was sweet and tart, creamy and did not last long. You will need 4-6 limes depending on juiciness.
Ingredients
- 1 pkt plain sweet biscuits
- 100g butter, melted
- 2 (250g) cream cheese, softened
- 2 (395g) cans condensed milk
- 3/4 cup lime juice
- 1 tblsp lime zest
- Green food colour, optional
- 300ml cream
- 1 tsp lime or lemon essence
- 3 tblsp icing sugar
Instructions
- To make the base, crush biscuits to crumbs in a food processor or by bashing with a rolling pin. Mix the crumbs and enough melted butter together so that the crumbs hold together when pressed. Depending on your biscuits you may need as little as half the butter. Press into the base and sides of a 20cm springform tin. Allow to chill while you make the filling.
- In a mixer, beat the cream cheese until very smooth. Add the condensed milk, juice and zest and beat until smooth. Tint with food colour, if desired. Pour the filling into the shell and chill for 1hr before adding the topping.
- Make the topping by whipping the cream, essence and icing sugar together until it stiff peaks form. Smooth or pipe onto the pie.
- Chill for at least 2hrs before serving.
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