This week I had my first ever taste of Key Lime Pie! I can’t believe I had been missing out on this for years. Back in Blighty we certainly have savory pies covered. However we are seriously lacking in the sweet variety. We have good old apple of course, but it’s fair to say no one has the variety of pies like the good old US of A. My lovely friend Jen made this Florida favourite for me this week and I was in love. She rocked my world. So much so I ran right out and bought the stuff to make some more.
I’m calling my pie Korea Lime Pie as Key lime juice is pretty much extinct in Korea. Jen was lucky enough to have her lovely family send her some from home. If anyone else knows where else to get some then please let me know.
200g of digestive biscuits (Graham crackers)
100g of butter
1 can of condensed milk
3/4 cup of lime juice
3 egg yolks
1 lime zest and juice (optional)
200ml of whipping cream
Crush the digestive biscuits until they resemble fine bread crumbs. You can do this with a blender or by bashing the hell out of them with a rolling-pin. Life has been a little bit stressful for me lately so I have been using the rolling-pin method a lot. If you wrap them in a tea towel and keep them in the packet, you can prevent making a mess.
Melt the butter in a sauce pan, then add the biscuit crumbs and mix together Pack into your pie tin and make sure you bring the mixture up around the sides.
In a separate bowl mix together the condensed milk, egg yolks, and lime juice. Pour this mixture onto the biscuit base. Then bake at 170 degrees Celsius for about 15 minutes. Allow to cool then pop it in the fridge for 2 hours to set. Once the pie has been chilled, whip the cream and then pipe around the edge to decorate. You could also add a slice or two of lime and a little zest if you have some. Voilà the Korea Lime Pie!