Food with JP Passion: Sunshine Key Lime Pie
By JP Kennedy
Anyone who follows me or reads my weekly food blog will know by now that I am a huge fan of Irish Chef Clodagh McKenna and last week she inspired me yet again when, on her IGTV, she posted this recipe for Key Lime Pie.
With summer in full swing and the bank holiday weekend I said I had to make this dessert for after Sunday lunch and boy was I glad I did.
This is one of the easiest dessert recipes yet one of the most delicious.
It’s sunshine on a plate and is great to make ahead if you are entertaining – which we can do from this week with restrictions continuing to ease! Safe to say that this is on recipe I will come back to over and over again.
Ingredients:
For the base
- 200g Digestive biscuits
- 80g Chopped roasted hazelnuts
- 100g melted butter
- For the filling
- 400g condensed milk
- 4 egg yolks
- Juice and zest of 6 limes
Method:
1. Preheat your oven to 180 Degrees and lightly crease the base and sides of a 20cm spring-form baking tin.
2. In a food processor add the digestive biscuits and hazelnuts and blitz together.
3. Slowly add the melted butter and blitz the mixture until it’s a sand like texture.
4. Empty the biscuit mixture into your tin and using the back of a wooden spoon press down around the sides and base until nice, compact and smooth.
5. Pop into the preheated oven and bake for 10 minutes, remove and allow to cool.
6. In a large mixing bowl add the eggs yolks and whisk together and then slowly add the condensed milk whisking all the time until combine and the mixture is nice and smooth.
7. Add the zest and juice of 6 limes, mix together and poor the filling onto the biscuit base and pop back into the oven for 15 – 20 minutes.
8. Allow to cool completely and store in the fridge. Remove it from the fridge about 20 minutes before you want to serve it to allow it to come back to room temperature.
9. Serve as-is or with whipped cream and enjoy!
This dessert is actually surprisingly light, the only danger is you will want to come back for another slice! Sunshine in colour, deliciously citrusy filling with meltingly crumbly biscuit base – for me this is a perfect Summer time dessert to serve at family gatherings.
It’s a great get ahead dessert that will keep in the fridge for up to 4 days but this pie is so tasty I guarantee it won’t last that long and everybody will be asking you for the recipe! Happy Baking and Happy Summer time!
