how to make key lime pie
You need to make this pie.
Oh, you really do, I'm not kidding either.
Not only is it easy to make but you don't even have to cook this bad boy to get a fabulous "oh my gosh I'm a domestic goddess" dessert to wow all your friends and family with. Please note that I didn't wow anyone with mine but me and Mr P had a wonderful time demolishing it over the course of a few days!
I stumbled across the recipe for it when pondering what to do with eight leftover limes. I know, EIGHT leftover limes, what were we thinking; a mass mojito session perhaps, a long sea journey?
Anyway, this is easy peasy and all you need is:
8 fresh limes
1 pint of double cream
1 can of sweetened condensed milk, the 379g size
375g of digestive biscuits
Mmm ingredients to make your heart go boom!
And this is all you have to do to make dessert heaven.
Melt the butter in a pan whilst you smash the biscuits up - I do this in a food bag with the aid of a rolling pin and some imagined victims!
Mix the butter and the biscuits together and press the yummy mix it firmly into a large pie dish whilst trying not to eat any.
Pop it into the fridge to chill whilst you get squeezing.
Zest and juice all the limes - you'll be amazed at how long this takes with a hand zester and chuffed to bits when you see how much juice you get.
Then mix the double cream, the condensed milk and the lime juice together in a big bowl. Give it a little whisk for a few minutes (no need to tire yourself out here), and finally add the lovely green zesty bits.
Stir it all together and pour the topping onto your crushed biscuit base. I had quite a lot left over so also filled a few big dessert glasses with the mixture and they went into the fridge too (no they didn't last long either)!
Leave it to set in the fridge for an hour or two, if you can stand it.
If you like your desserts to look pretty then add some decoration, you can get crystallized lime zest apparently but I couldn't find any (didn't look terribly hard to be honest), but we are happy at Blooming Towers to eat our puddings straight up.
Decorated or not, cut yourself a slice, put your feet up and enjoy.
You need to know that this dessert tastes absolutely amazing, the tarty old limes takes away the overwhelming sweetness of the cream and condensed milk, almost (just almost) taking away the guilty feeling that you get when you eat a pudding that is entirely made up of butter, cream and condensed milk.