Key Lime Pie

  • For the crust
  • 10 dark chocolate digestive biscuits
  • 100g granola
  • 50g golden caster sugar
  • 125g melted butter
  • For the filling
  • 6 egg yolks
  • 600ml condensed milk
  • Full fat cream cheese
  • Ricotta
  • Juice & zest of 8 limes
  • For the sorbet
  • 100ml water
  • 100g caster sugar
  • 3 limes, juiced
  • 50ml Cachaca

In a processor, blend the biscuits and granola, add the caster sugar and melted butter. Mix together. Press the mix into the bottom of a greased, high sided spring form tin. Bake for 5 minutes at 180C.

For the filling, whisk the egg yolks then gradually add the condensed milk and cheeses until smooth. Add the lime juice, then add it to the tin. Bake in the oven for 20 minutes then allow to cool. Sprinkle with lime zest then refrigerate for 4 hours.

For the sorbet, heat the water and sugar together in a saucepan until the sugar dissolves. Add the lime juice and Cachaca and mix. Churn in an ice cream machine or pour the mixture into a large plastic bowl and freeze, mixing every 10 minutes with a wooden spoon to break up the ice crystals.

Serve in thick wedges with a scoop of the sorbet next to the pie.

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