A wonderful friend gave me the Humming Bird Bakery recipe book for Christmas so I thought I'd try one out for board game night this week, Key Lime Pie.
500g hobnob biscuits (or digestives or maple and pecan crunch cereal)
200g unsalted butter
8 egg yolks
2 tins condensed milk
300ml double cream
I don't own a pie dish and found that this turned out pretty enormous in a standard 23cm cake dish; so if you only have one of those I'd suggest 1/2 to 2/3 of the ingredients. It also said that it was 10-12 servings: with the full mixture it's more like 14-16 (and I don't normally find there are enough servings!)
To make the base: whizz up 500g of hobnobs in a blender and pour 200g of melted butter over it. Mix them together well and then push them into your dish. Smooth it down with a spoon putting a lot of pressure on it so that it's really compact. Cook at 170 degrees for 30 minutes and then leave to cool.
To make the curd, separate 8 egg yolks (you can freeze the whites and make Angel Food Cake or Meringues). Zest and juice 5 limes (I only had 3 limes and 2 lemons and that seemed to work fine). Then mix them all together with two (two!!!) tins of condensed milk. Pour the mixture into the base and cook again for 30 minutes at 150,
Leave it to cool for a long time, at least and hour and then pop it in the fridge, preferably overnight. Just before it's time to serve, whip up 300ml of cream with a whisk and slap it on top. You can grate lime zest over it to make it look more fancy.
Serve in large slices, delicious!
You rip what you sew!