Key Lime Pie



Its been a while since I last updated this blog so I thought I would share with you our key lime pie receipe which I have been working on. We have recently introduced a range of pies and cheesecakes for you to buy from our website.

What you'll need

For the filling
8 egg yolks
2 x 397g tins of condensed milk
freshly squeezed juice and zest of 5 limes
450ml of whipping cream

For the crust
500g digestive biscuits
200 g melted unstalted butter

10" pie dish or a removeable bottom cake tin


Step One
Preheat the oven to 170C or gas mark 3

Step Two
Roughly break up the digestive biscuits and then place them in a food processor and blitz until finely ground. Pour the melted butter into the biscuit and mix.

Step Three
Press the biscuit mixture to the base and the sides of your cake tin or pie tin. Use the back of a spoon to compress the mixture to make a flat even surface.

Step Four
Bake in a preheated opven for about 20 minutes or until deepply golden and firm. Set aside and cool. Turn down the oven to 150 C or Gas Mark 2

Step Five
Put the condensed milk, lime juice and zest, and condensed milk into a glass bowl and mix gently untill all the ingredients are mixed well. The mixture will thicken naturally.

Step Six
Pour the mixture into the cold pie crust and bake in a preheated oven for 30 minutes. The filling should be firm to the touch but slightly soft still in the middle. Leave to coll and then refridgerate for at least an hour but preferably overnight.

Step Seven
When ready to serve whip the cream with an electric whisk and then spread over the pie. Decorate with  lime zest and Enjoy!