Key lime pie
This American classic originates from Florida Keys. It's a simple dish which can be made in advance and served at any time of the day.
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Prep time: 30 mins
plus chilling time -
Serves: 6
Ingredients
This recipe contains raw eggs and should be avoided by pregnant women and small children. For more information about this and eggs in general have a look at our Foods to avoid while pregnant article or How to choose and store eggs
- 150g (5oz) digestive biscuits
- 75g (1oz) butter
- 2 large egg yolks
- 397g (14oz) can condensed milk
- 100ml (3 1/2floz) freshly squeezed lime juice
- Finely grated zest of 1 lime
- Icing sugar, to dust
- Lime zest and slices, to decorate
Method
- Put the biscuits in a bag and roll firmly with a rolling pin. Melt the butter and mix with the biscuit crumbs. Put in a 19cm flat tin and press firmly against the sides and base with the back of a spoon to make a flan case.
- Put the egg yolks and condensed milk in a bowl and mix together, then add the lime juice and zest, and stir until the mixture thickens slightly.
- Turn into the flan case, level the top and chill for 2 hrs until the filling sets. Dust with icing sugar. Decorate with grated lime zest and thin lime slices.
Nutritional information per portion
- Calories 465(kcal)
- Fat 25.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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