Key Lime Pie

How to make Key Lime Pie Recipe - This all-American dessert, with its 􀂻yin and yang’ combination of sweetened condensed milk and zingy lime and a crunchy, grainy biscuit base, has been gi􀁞en an Asian update with the addition of Blackcurrant and Ginger Compote.

MAKES A 27CM PIE, SERVING 8 PEOPLE

CRUST:
1¼ cups crushed digestive
biscuits
3 tbsp sugar
pinch of salt
110g unsalted butter, melted

FILLING:
2 × 495g cans sweetened condensed milk
7 egg yolks
1 cup fresh lime juice
4 tsp lime zest

BLACKCURRANT AND GINGER COMPOTE:
200g frozen blackcurrants
3 balls stem ginger, very finely
chopped, and 2 tbsp reserved
ginger syrup
100g sugar

Method:
Place crushed biscuits in a medium bowl. Mix in sugar and salt, then add melted butter and stir until crumbs are moist. Press mixture onto the bottom and up the sides of a 27cm loosebottomed tart tin (3cm deep).

Bake in a preheated 180°C oven for about 10 minutes or until set and lightly browned. Allow crust to cool completely.

Whisk together condensed milk and egg yolks in a medium bowl. Add lime juice and zest and whisk until blended. Pour filling into cooled crust.

Bake in a preheated 180°C oven until filling is set, about 25 minutes. Transfer to a rack and cool to room temperature. Cover and refrigerate pie until chilled (minimum 2 hours or overnight).

To make the compote, place blackcurrants, stem ginger, ginger syrup and sugar in a small heavy-based saucepan and heat gently until the sugar has dissolved and some but not all of the blackcurrants are beginning to release their juices. Remove from heat and refrigerate until cold.

Cut pie into wedges. Spoon Blackcurrant and Ginger Compote on top to serve.

Key Lime Pie