Ahh, another Saturday in Singers. After last night's delicious pig-out at Mrs O's inaugural cookfest, I'm feeling a need for a dessert that won't leave me feeling bloated.
Miss Z is coming over for a jog later, and I've decided to finish up the healthy series by getting the black pepper and mushroom steak with lemon-scented broccoli done for dinner. The Key Lime Pie will be a nice light finish to the meal with a tart tang.
Since it's just the two of us tonight and my fridge can't deal with any more leftovers, I'm making half the recipe into a mini tart. The recipe below is for a 9-inch pie and should serve about 6 - 8 people.
- 10 pieces Digestive biscuits
- 2 tablespoons sugar
- 70g unsalted butter, melted
- 400g sweetened condensed milk
- 5 egg yolks
- 140ml fresh or bottled lime juice
- 180ml chilled whipping cream
Preheat oven to 180C.
Whizz the biscuits in a food processor until you have crumbs the texture of fine sand. Stir together the crumbs, melted butter and sugar until combined, then press the mixture evenly onto bottom and up side of a 9-inch pie tin. Bake crust for 10 minutes and let cool while you make the filling.
Whisk together condensed milk and yolks in a bowl, then add lime juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake for 15 minutes. Cool pie completely then chill for another 3 hours.
Just before serving, beat cream in a bowl with an electric mixer until stiff peaks form. Serve pie topped with a dollop of cream.
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