Individual Key Lime Pies

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.

• Desserts & Baking
• digestive biscuits
• key lime pie
• mini pies
• mini key lime pies

Ingredients

• US
• METRIC

You'll Need