morsels45

morsels45 said

Key lime pie

Sharp green custard in a biscuit crust, and it should make you wince slightly.

Key lime pie
Photo: Louiemantia, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make key lime pie

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Three ingredients in the filling

50 minutes · serves 8 · Very easy

What you need

  • 250g digestive biscuits
  • 110g butter, melted
  • 2 tbsp sugar
  • 1 tin condensed milk
  • 4 egg yolks
  • 150ml lime juice
  • Zest of 3 limes
  • 300ml double cream

What you do

  1. 1Blitz the biscuits, mix with the butter and sugar, press into a tin and bake at 180C for 10 minutes. Cool.
  2. 2Whisk the yolks with the zest until slightly thickened, then beat in the condensed milk.
  3. 3Add the lime juice last and whisk 2 minutes. It thickens in the bowl — that is the acid setting it, before it ever sees the oven.
  4. 4Pour into the crust and bake at 160C for 15 minutes, until set with a slight wobble.
  5. 5Cool, then at least four hours in the fridge.
  6. 6Whipped cream on top, and no sugar in the cream. The pie has enough.

No-bake

20 minutes · serves 8 · Very easy

What you need

  • Biscuit base
  • Condensed milk
  • Lime juice and zest
  • Double cream

What you do

  1. 1Whisk condensed milk with lime juice until thick, fold in softly whipped cream.
  2. 2Into the chilled base. Six hours in the fridge. Softer and just as sharp.