Name: Key lime pie
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 200 gram shredded wheatmeal biscuits; 2 tablespoon caster sugar; 125 gram butter, melted; 2 eggs, plus 2 egg yolks extra; 1 tablespoon lime zest, finely grated; 395 gram can sweetened condensed milk; 1/2 cup lime juice; 1 cup cream; 1 lime, thinly sliced; whipped cream, to serve

Key lime pie

Delightfully sweet with the perfect amount of tartness, try this creamy key lime pie recipe for an indulgent dessert. It has extra lime juice and a pinch of zest for that added depth of flavour.

Serves 8

Prep

20M

Cook

55M

Total

1H 15M

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Ingredients

200 gram shredded wheatmeal biscuits

2 tablespoon caster sugar

125 gram butter, melted

2 eggs, plus 2 egg yolks extra

1 tablespoon lime zest, finely grated

395 gram can sweetened condensed milk

1/2 cup lime juice

1 cup cream

1 lime, thinly sliced

whipped cream, to serve

Method

1.Preheat oven to 170°C/150°C fan forced. Grease and line base of a 22cm (base diameter) spring form pan with baking paper.

2.Process biscuits and sugar in a food processor until finely crushed. Add butter; process to combine.

3.Using a flat-based glass, press crumb mixture over base and 3/4 of the way up side of prepared pan. Chill for 10 minutes.

4.Bake biscuit base for 10 minutes or until golden brown.

5.Whisk eggs, extra yolks and zest in a bowl for 2 minutes until light and creamy. Add condensed milk, juice and cream; whisk for 1 minute or until combined. Pour into prepared pan. Bake for 45 minutes or until just set at centre.

6.Cool in pan for 1 hour. Chill for 2 hours. Serve topped with lime slices and dollops of whipped cream.

You’ll need about 5 limes to make 1/2 cup juice.
Note

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