This recipe is a big favourite of mine....I have made this several times and each time it gets better. So it is finally time to share. This one goes out to the awesome Narelle who is far far away in Hong Kong, but soon moving back to Australia.
This recipe started off as a taste.com.au recipe, but I have changed a few bits and pieces and made the pie "bigger" to suit my own pie dish. Despite there only being 2 of us, we make short work of this delicious pie sitting in the fridge.
The only thing that stops me from making this more often is that I get so impatient grating the lime zest. I really need one of those zester things.
If you haven't ever tried this, please do; it has this irresistibly creamy, yet zingy taste and I guarantee you'll be going back for another slice...
A quick note: Key limes aren't actually available in Australia as far as I know, so I used Tahitian limes instead. If you happen to know different - drop me a lime...er line....
Key Lime Pie
250gm "Marie" or other wheaten style biscuits
125gm butter, melted
1/4 cup ground almonds
1 tbsp caster sugar
395gm tin condensed milk
200ml thickened cream
100gm ricotta cheese
finely grated rind and juice of 4 limes
5 eggs, lightly beaten.
1. Process the biscuits until they are finely crumbed.
2. In a mixing bowl, mix the melted butter, biscuit crumbs, almond and caster sugar.
3. Press into a pie dish with your fingers, then the bottom of a glass tumbler to ensure the base and sides are tightly packed.
4. Refrigerate for at least half an hour.
5. Preheat your oven to 170 degrees centigrade.
6. Mix the rest of the ingredients until smooth. Adjust for taste (I sometimes prefer to add a little bit more lime juice here.)
7. Pour into the base, and gently put into the oven.
8. Cook for 1.5 hours, or until set. In my oven, I actually turned the heat down to 150 after the first hour, as the base was cooked, but the filling wasn't quite set.
9. Cool in the fridge.
10. Serve with thin slices of lime over the top, and a dollop of whipped cream.