Tag Archives: Citrus Dessert

Recipe #1 – Key Lime Pie

24 Aug

Hi lovelies, it’s the last bank holiday of the year and in traditional British style it’s overcast, grey and raining but that’s fine with me. I have been so so busy of late it’s nice to just sit still for 5 minutes and stop my head from spinning. Since our friends wedding I attended my first bloggers event which you can read all about here.

I have also had several job interviews and assessments, agency appointments, I applied for university so i’ve also had the absolute pleasure of sorting out UCAS and Student Finance. Throw in a mix of the vets, family visits, food shopping and pitching in for a few shifts at the local you have an idea of the chaotic mix of the last two/three weeks.

To unwind,  I sometimes let my domestic goddess stretch her culinary skills… nah who am I kidding?! but I do love to bake. I don’t seem to get the chance as much anymore, partly because I hate to face the clean up carnage afterwards.

My latest creation was from a recipe given to me by a friend. She had made it for us in the past and it’s super tasty and very more-ish.

Key Lime Pie

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Here is a list of the ingredients you will need to make my version of Key Lime Pie, not too complicated! The picture below shows you the brands I used. You don’t have to use these particular ones, these were just what my local shop stocked.

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Here is an idea of the equipment I used, I love this recipe as it’s minimal washing up! All you need is a large mixing bowl, a wooden spoon or spatula, a flan dish for your Key Lime Pie (as I didn’t have one, the good old Pyrex did the trick!), a juicing tool thingymabob is useful but I don’t have one and just used a fork.
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Step One

Take your Ginger Nut biscuits and place them into a freezer or sandwich bag. This will help contain the mess as you bash the hell out of them. Take a rolling pin or like me a rubber mallet (random to have in the kitchen yes, it’s from our camping gear – honest!) and begin to carefully break the biscuits until you have crumbs and small to medium chunks for your base.

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Step Two

Take your butter in a small pan on a medium to high heat until it’s melted completely. Pour into your bashed biscuit crumbs and mix together. The melted butter will bind the crumbs and hold the base of the Key Lime Pie together.

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Pat the mixture into the bottom of your flan dish and press down so it’s firm and then set aside for the next step.

Step Three

Take your cream cheese in the large mixing bowl and add the condensed milk. This step takes quite a while as you need to ensure that your mixture is lump free. So i’m afraid it’s just a case of mixing, mixing mixing.

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This is quite a tedious part of the recipe but believe me, you don’t want any lumps of cream cheese in your finish Key Lime Pie!

Step Four

Time to squeeze and zest your limes! You can save yourself some time on this and have the correct tools to do the job as I didn’t! Picture 705

All I did was roll the limes on my chopping board before cutting them in half. This helps to loosen things up inside so hopefully you get more juice out of your limes! Zest them before juicing! Believe me it’s easier and then once cut in half I stabbed them a bit with the prongs of my fork and used my owl mug to collect the juices.

Rinse and repeat with all 5 limes.

Once you have all your juice and zest required, add it to the cream cheese mixture, don’t worry that it immediately looks like it’s separating, just continue to mix till combined.

Step Five

Time to put the whole thing together! Pour the mixture over the biscuit base and smooth with the back of your spoon.

Time to put the whole thing into the fridge and allow it setting time of around 2 and a half to 3 hours.

Picture 707Once chilled and set, I like to serve it with a drizzle of single cream. I find it’s not rich or too creamy as the lime cuts through to give it a pleasant tangy taste. It’s nice and cleansing after a big meal or just as a stand alone treat.

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Either way if you try my recipe, please let me know how it turns out! i’d love to see your photos and hear your reviews.

Much Love and happy baking! xx