Sunday, 18 December 2011

Lime Pie

It's been a while since I posted a recipe. I guess I've been too busy baking with my students to do much on my own. However...last Sunday was the Christmas family get together for 'my side'. We used to be able to squeeze round the dining table for a turkey dinner but now the littlees are becoming teenagers (and in fact are nearly all taller than me)  it's  just not possible. So this year I had the bright idea that everyone do their 'Signature Dish' (possibly I've been watching too much Masterchef).But we all got very enthusiastic about the idea if not even a bit competitive and with the most anticipation being for my niece's boyfriend's Rum Cheesecake. Sadly I don't have the secret recipe as it was delicious but this was my offering

Lime Pie

  1.  preheat oven 150c/390F/Gas mark 2
  2. Crush 100g plain chocolate digestives ( I think they're Graham crackers in the US) into crumbs. I use a plastic bag and a rolling pin

  1. Melt 85g butter in a pan and add the crumbs and mix well

Press the mixture into the base of a 20cm loose based tin (I base line with baking parchment) and bake for 10 minutes.

Meanwhile zest and juice 4 limes and juice half a lemon. Preferably with a nice zester not an old grater like mine. Save a bit of zest to decorate.

Then whip 300ml carton of double cream lightly. Add half of a 400g can of condensed milk, the lime zest and juice and lemon juice. Fold in enough of the remaining condensed milk to make it sweet enough for your taste.

Pour the mixture over the base and chill for at least 2 hours. 
Decorate with white chocolate buttons and lemon zest.

Some people have told me this is a Key Lime Pie? I always thought that was more of a baked affair but I've never tried one...

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