K is for Key Lime Pie

Over the past couple of weeks, I managed to do my L blog before the K one, so I’ve been holding off publishing it to ensure they go in order.

K this week was always going to be a fruit-based dessert, perhaps a kiwi or kumquat…something, but then it hit me, Key Lime Pie! As a fan of all pies, and with help from my all time favourite chef Eric Lanlard, the blog this week is Key Lime Pie.

Key Lime Pie Cheesecake - ingredients Key Lime Pie Cheesecake - ready to bake

Preparation time: 30-40 minutes

Cooking time: 35-40minutes

Whisked egg whites

Limes ready to be mixed into pie mix

Ingredients:

  • 350g digestive biscuits (crushed into small rubble)
  • 125g unsalted butter – melted
  • 175g caster sugar (125g for syrup & 50g for the filling)
  • 125ml water
  • 4 large eggs (separated into yolks and whites)
  • 6 limes (2 finely sliced; 4 zested and juiced)
  • 1 tin (397g) of full-fat condensed milk
  • handful of fresh mint
  • 300ml whipping cream (whipped to peaks)

Recipe:

  1. This recipe starts backwards, as we start making the decoration first. Mix 125g of caster sugar and 125ml of water over a medium heat until it reaches a boil. Add 2 finely sliced limes and poach for 10minutes with a few of the mint leaves. Then take off the heat and leave the lime slices to stoop in the syrup overnight.
  2. To make the pie base, mix the melted butter and crushed digestive biscuits together and press into a buttered loose-bottom pie tin (ideally fluted). Leave to chill in the fridge for an hour.
  3. Pre-heat the oven to 180°C. Bake the biscuit base blind for 10-15mins until it takes on colour. This is done by lining with baking parchment (crumpled) and carefully half-filling with ceramic baking beans.
  4. To make the pie filling, beat the egg yolks together and then stir in the condensed milk (making sure to not waste any from the tin – it’s precious stuff), lime zest and lime juice.
  5. In a separate, clean, dry bowl, using an electric whisk beat the egg whites together, slowly adding the remaining 50g of caster sugar until firm peaks are formed.
  6. Fold together the egg whites and lime mixture together then pour into the biscuit-lined cake case. Bake for 25minutes until the pie mixture is set. It should be lightly golden on top. It will rise a little and then sink back once out of the oven.
  7. Once completely cool, loosen and gently remove from the spring-form tin. Decorate with the whipped cream, fresh mint and the syrup-infused sliced lime.

Key Lime Pie Cheesecake

Key Lime Pie Cheesecake - badly decorated

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