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Individual Key Lime Pies | DonalSkehan.com
  • desserts-baking

Individual Key Lime Pies

August 01

Layers of buttery biscuit crust, a zesty lime filling and a crown of freshly whipped cream. A simple assembly that leaves you with lip puckeringly gorgeous results.

  • serves Serves 12
  • time 45mins + serving time

Method

  1. 1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
  2. 2. Place the digestive biscuits into a sealable plastic bag and bash with a rolling pin until they resemble coarse breadcrumbs. Add the softened butter and caster sugar and stir into the biscuit crumb until the biscuits are fully coated and the mix resembles wet sand.
  3. 3. Press the biscuit mix into the holes of a deep, 12 hole muffin tin, pressing up the edges of the holes, to form the pie cases. Place the muffin tin into the oven for 12 minutes, cooking until the biscuit bases are golden.
  4. 4. Whilst the cases cook, mix the condensed milk with the egg yolks, lime juice and lime zest until very well combined and place into a jug.
  5. 5. When the cases are ready, pour the filling into the cases and bake for a further 7 minutes, or until the filling is set.
  6. 6. Remove from the oven and allow to cool completely then place into the fridge for at least 2 hours.
  7. 7. When ready to serve, whip the cream with the icing sugar until medium peaks form and use to top the pies. Zest over a little extra lime zest and serve.

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Ingredients

9oz digestive biscuits

6.5oz butter, softened

2 tbsp caster sugar

For the filling:

1 x 14oz tin condensed milk

4 egg yolks

4.5fl oz freshly squeezed lime juice

Zest of 2 limes, plus extra to garnish

To serve:

3.5fl oz double cream

1 tsp icing sugar

255g digestive biscuits

180g butter, softened

2 tbsp caster sugar

 

For the filling:

1 x 397g tin condensed milk

4 egg yolks

130ml freshly squeezed lime juice

Zest of 2 limes, plus extra to garnish

 

To serve:

100ml double cream

1 tsp icing sugar

You'll Need

sealable plastic bag

rolling pin

12 hole muffin tin