Frozen Key Lime Pie

  • For the crust
  • 300g digestive biscuit crumbs (about 10 biscuits)
  • 50g caster sugar
  • 80g unsalted butter, melted
  • For the filling
  • 6 extra-large egg yolks, at room temperature
  • 1/4 cup granulated sugar
  • 400ml sweetened condensed milk
  • 2 tbsp grated lime zest
  • 180ml freshly squeezed lime juice (4 to 5 limes)
  • For the garnish
  • 250ml cold double cream
  • 50g caster sugar
  • 1/4 tsp pure vanilla essence
  • Thin lime wedges
1) Preheat the oven to 180C/Gas mark 4. For the crust, combine the digestive biscuit crumbs, sugar, and butter in a bowl. Press into a 20-cm pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

2) For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

3) To garnish, beat the double cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Serve frozen

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