Andy Cooks | Key Lime Pie for Babe made in partnership with @KitchenaidAustralia @andy_cooks | Uploaded August 2024 | Updated October 2024, 5 hours ago.
This is one of Katelyn’s favourite desserts because it has loads of citrus in it. It is hard to get key limes in Australia, so I’ve made this one with Tahitian limes. Here’s a recipe for Key Lime Pie made in partnership with @kitchenaidausnz using the Cordless Hand Mixer, Cordless Hand Blender and Cordless 5 Cup Food Chopper, all powered by the one interchangeable battery. #Kitchenaid #madewithkitchenaid #dessert #recipe
“Key” Lime Pie
Ingredients
- 1 packet digestive biscuits
- 120g (4 oz) unsalted butter, melted
- 1 can sweetened condensed milk
- 3 large egg yolks
- 5 limes, juiced and zested
- 300ml (10 fl oz) cream
- 1 tbsp icing sugar
Method
1. Preheat your oven to 160°C (fan-forced) or 180°C (350°F) if you don't have a fan setting.
2. Add the digestive biscuits to a food processor and blitz into a powder with the consistency of rough sand. Pour in the melted butter and continue to mix until well distributed.
3. Grease a 22cm (9-inch) pie tin, then pour in the biscuit mixture from the food processor and press evenly across the bottom and up the sides.
4. Bake the pie casing in the preheated oven for 12 minutes, then remove and leave to cool on a wire rack.
5. Add the egg yolks to a bowl and, using a hand mixer, beat them until they are a light yellow colour. Stream in the can of sweetened condensed milk. Once the condensed milk is well mixed into the egg yolks, add the zest of 4 limes and the juice of 5, saving the last lime's zest for garnish.
6. Mix the lime juice and lime zest into the egg mixture well before pouring it into the cooled pie tin, evening out the top so it's nice and flat.
7. Place the pie back into the oven at 160°C (fan-forced) or 180°C (350°F) for 15 minutes or until the filling is just set but still has a little jiggle. Once baked, remove the pie from the oven and leave it on a wire rack to cool to room temperature before placing it in the fridge for at least four hours to fully set. Overnight is even better.
8. When you're ready to serve, whip the cream with the icing sugar, slice your pie, and serve with a spoonful of cream on top. Garnish with some lime zest.
This is one of Katelyn’s favourite desserts because it has loads of citrus in it. It is hard to get key limes in Australia, so I’ve made this one with Tahitian limes. Here’s a recipe for Key Lime Pie made in partnership with @kitchenaidausnz using the Cordless Hand Mixer, Cordless Hand Blender and Cordless 5 Cup Food Chopper, all powered by the one interchangeable battery. #Kitchenaid #madewithkitchenaid #dessert #recipe
“Key” Lime Pie
Ingredients
- 1 packet digestive biscuits
- 120g (4 oz) unsalted butter, melted
- 1 can sweetened condensed milk
- 3 large egg yolks
- 5 limes, juiced and zested
- 300ml (10 fl oz) cream
- 1 tbsp icing sugar
Method
1. Preheat your oven to 160°C (fan-forced) or 180°C (350°F) if you don't have a fan setting.
2. Add the digestive biscuits to a food processor and blitz into a powder with the consistency of rough sand. Pour in the melted butter and continue to mix until well distributed.
3. Grease a 22cm (9-inch) pie tin, then pour in the biscuit mixture from the food processor and press evenly across the bottom and up the sides.
4. Bake the pie casing in the preheated oven for 12 minutes, then remove and leave to cool on a wire rack.
5. Add the egg yolks to a bowl and, using a hand mixer, beat them until they are a light yellow colour. Stream in the can of sweetened condensed milk. Once the condensed milk is well mixed into the egg yolks, add the zest of 4 limes and the juice of 5, saving the last lime's zest for garnish.
6. Mix the lime juice and lime zest into the egg mixture well before pouring it into the cooled pie tin, evening out the top so it's nice and flat.
7. Place the pie back into the oven at 160°C (fan-forced) or 180°C (350°F) for 15 minutes or until the filling is just set but still has a little jiggle. Once baked, remove the pie from the oven and leave it on a wire rack to cool to room temperature before placing it in the fridge for at least four hours to fully set. Overnight is even better.
8. When you're ready to serve, whip the cream with the icing sugar, slice your pie, and serve with a spoonful of cream on top. Garnish with some lime zest.
