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Key-Lime Pie

Usually, I'm a bit hesitant to experiment citrus desserts as the base of most curds, tarts or cakes is egg yolks. Since there is no other spice to mask the flavour of the eggs, I've always found them quite eggy and they tend to leave a rather unpleasant after taste in the mouth.

However, on the request of a friend, I thought it was a good time to experiment making a traditional key-lime pie. And thanks to allrecipes.com I was able to come across a recipe doesn't require any eggs. I adjusted some of the measurements to accommodate my taste buds (I like mine slightly more tart). The sweet digestive biscuit crust marries perfectly with the tangy lime filling and has made this a family favourite, especially with my grandmother!

INGREDIENTS:

For the crust:
250g pack digestive biscuits
1/4 cup melted butter, plus more for greasing
3 tbsp granulated sugar
For the filling:
2 1/2 cups sweetened condensed milk
1/2 cup sour cream
1/2 cup plus 2 tbsp fresh lime juice (or, if you're lucky enough to find key limes, use those)
1 tbsp grated lime zest
1 drop green food colouring (optional)
For garnishing (optional):
Whipped cream (in a piping bag with star nozzle)
Thin lime slices
Lime zest

DIRECTIONS:

1)Preheat the oven to 175 degrees C. Grease a 9 inch loose bottom tart pan or pie dish with butter and set aside.
2)Make the crust. Place the digestive biscuits in a food processor and pulse until they form crumbs. Add the sugar and melted butter and pulse until you get a wet sand like texture. Press firmly into the bottom and up the sides of the prepared pan (I like to use a measuring cup to do this). Place in the oven for 5-7 minutes or until crust is slightly darker in colour.
3)Make the filling. Whisk together the condensed milk, sour cream, food colouring, lime zest and juice in a medium bowl and pour into the crust. Bake in preheated oven for 8-10 minutes or until tiny bubbles burst on the surface of the pie. Be careful not to let it brown!
4)Chill the pie for at least 4 hours or overnight. Before serving, garnish with lime slices, whipped cream and/or lime zest.

I hope you give the recipe a try! the tanginess will certainly tingle your tastebuds and will hopefully make this your staple summertime dessert.

-Neha

 

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