Key lime pie consist of a filling of whipped egg yolks, sweetened condensed milk and lime juice. Topped with a lashing of whipped cream makes this American dessert amazing.
It’s been way too long since I’ve been here.
I’m in this weird self improvement phase at the moment where I’m trying to learn how to adult – I’ve had a bit of help along the way with a few books being super helpful. The first book is The Barefoot Investor by Scott Pape – a dummies guide to finance and a 101 finance book for adulting. I will not shut up about this book in real life and it is a book everyone should read. It gives you the foundations on your fiances (e.g. banking, super, budgeting etc), how to buy a house, what you need to do to save for retirement and then what to do once you retire. I should add that it’s not a dry read at all – Scott is really funny and gives it to you straight up with no bullshit attached (he actually makes finance interesting!)
The second book I love is The Life Changing Magic of Tidying by Marie Kondo where she teaches you how to not hoard and how to organise your stuff. It took me 5 months to complete it and there is a massive change – my stuff is organised and I’m not surrounded by a dump site! It really put things into perspective on how much I’ve accumulated in a lifetime and how much crap I chucked out because of it. And you know what? It’s made me more self conscious about food waste too and I’ve been trying to reduce the waste I have at home.
It began with leftover limes which I made into a key lime pie but this left me with eggwhites, cream and condensed milk. Back to the drawing board and I came up with salted caramel macarons to use up some cream and eggwhites but I still had leftover cream and condensed milk. Watching a Tasty video I saw them make these oreo ice cream pies which used up all my leftover ingredients – huzzah! It left me officially baked out for the week but there is that smug satisfaction of not having to chuck anything into the bin.
So why did I choose to make key lime pie in the first place? Simply because I had no idea what it tasted like and I was curious.
These are the bombs and I will make them again. Did I mention this has a to die for crust made from digestive biscuits? The filling is light and fluffy and even though it uses a tin of condensed milk, the sourness from the limes really cuts through it all and blends together to create this amazing sweet citrus flavour. Top this baby off with whipped cream and you have the most fork licking dessert.
And the best part of all this? You can freeze it and have a little stash to pick at for 2 weeks (yes, I’ve started to freeze my desserts as well in my attempts to not throw things out).
Happy baking all :D
Key Lime Pie
Makes 4 individual tarts
Recipe adapted from Super Food Ideas
150g digestive biscuits
75g butter, melted
4 egg yolks
395g (1 can) sweetened condensed milk
1 tbsp grated lime rind (approx 4 limes)
½ cup lime juice (approx 4 limes)
finely grated lime rind (optional – to serve)
- Preheat oven to 160°C (fan-forced).
- Process biscuits in a food processor until it looks like breadcrumbs. Transfer to a bowl and stir in butter.
- Press mixture into base and sides of 4x 10.5cm diameter and 2cm deep tart tins.
- Bake for 10 minutes or until base is light golden. Cool tart (otherwise you get a soggy base).
- Using an electric mixer, beat egg yolks in a bowl for 3-4 minutes or until light and fluffy.
- Gradually beat in condensed milk, lime rind and lime juice.
- Pour mixture over crust and bake for 6 minutes or until mixture is set (no longer jiggles when nudged).
- Cool to room temperature and then refrigerate for 3 hours or until chilled.
- When ready to serve, take pies out from refrigerator 30 minutes before serving for a more intense lime flavour. Serve with cream and lime rind.
- To freeze: freeze key lime pie uncovered. Once firm, wrap in plastic wrap then foil. Freeze for up to 2 weeks. Thaw at room temperature.