Traditional Key Lime Pie

(serves 8)

Recipe adapted off taste.com.au

I was recently talking to a friend who loves dessert pies. Can't say i've ever really given them much thought, but after listening to the way she talked about her love affair with pies, i was semi-inspired to at least give them a go! Love talking with fellow passionate food-lovers :) So, as i was looking for a quick and easy dessert to make for a mid-week Dessert night, i came across this American dessert. 

It's named after the small limes in Florida Keys, and the thick creamy filling is mostly formed by the chemical reaction from the acidity of the limes with the condensed milk, so technically doesn't even need to be baked! But, due to health risks with raw eggs, it's now baked for a short while - random interesting fact... I used normal condensed milk, but i think next time could try skim condensed milk for a little more guilt-free eating, but i'd probably add a meringue top to make up for it - next time!

Prep time: 15 min

Cooking time: 25 min

Ingredients:

200g Oatmeal or Digestive biscuits

1/4 C ground almonds

1 T caster sugar

100g butter, melted

4 egg yolks

395g can skimmed milk

2/3 C (160mL) cream

Rind and juice of 4 limes

Special equipment:
Food processor, not necessary but makes it a lot faster!

20cm springform or pie tin (with removable base)


Method:
1. Preheat the oven to 180˚C. Line the base of your tin with baking paper.
2. Process the biscuits until fine crumbs. Add the almonds, sugar and butter and process until combined. Press the mixture firmly into the base and 3cm up the side of the tin. Refrigerate.
3. Whisk the egg yolks, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.

4. Bake for 20-25 minutes, or until set.

5. Garnish with slices of lime and serve warm with a cuppa!