Key Lime Pie first originated in Key West in America, but has become a firm favourite here in Australia. Key Lime Pie is delicious and creamy this is one of the yummiest desserts I have had in ages!
Key Lime Pie
Course: Desserts, RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
375 gram Ready-made or homemade sweet shortcrust Pastry
4 number Egg yolks
395 gram Tin Condensed milk
0.5 cup Lime juice
2 tsp Lime zest-grated
1 Lime slices-to garnish
1 Icing sugar-for dusting
1 Whipped cream-to serve
Directions
- Preheat the oven to 180 degrees. Grease loose bottomed flan tin.
- Roll the dough out between two sheets of baking paper until it is large enough to fit into the tin.
- Remove the top sheet of paper and place the pastry into the tin.
- Gently press the pastry into the tin, allowing any excess to hang over the sides. With a sharp knife trim away any extra pastry.
- Line the pastry shell with a piece of crumpled baking paper that is large enough to cover the base and side of the tine and pour in some baking beads or rice.
- Bake for 10 minutes, remove the paper and beads and return the pastry to the oven for another 4-5 minutes, or until the base is dry. Leave to cool.
- Beat the egg yolks, condensed milk, lime juice and zest in a large bowl for 2 minutes, or until well combined. Pour into the pie shell and smooth the surface.
- Bake for 20-25 minutes, or until set. Allow the pie to cool, then refrigerate for 2 hours, or until well chilled.
- Decorate with lime slices, dust with sifted icing sugar and serve with whipped cream.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…