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April A to Z gluten free vegetarian treats: K is for key lime pie

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I haven’t used limes much and have never tried a key lime pie before. I think I would used food colouring if I made it again. I like the contrast in texture between the base and the topping. It is basically a cheesecake and citrus is one of my favourite flavours.
Ingredients
100g butter or soft margarine
225g crushed biscuits (I considered making my own shortbread/cookies but decided to use shop-bought digestives instead)
300ml double cream
4 limes zested and juiced
397g tin condensed milk (why is it not sold in 400g tins???)
double cream or squirty cream to serve

Method
Melt the butter (either in a pan or the microwave) and mix into the crushed biscuits.
Press into dish and chill for 30 minutes.
Whisk the cream, zest, juice and condensed milk with an electric mixer for 3-4 minutes until thick and creamy.
Pour on top of base.
Chill for a minimum of 2 hours.
To serve, whip double cream and pipe around the edge or use squirty cream. Or just serve the cream as an accompaniment.

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1 comment

  1. I absolutely love Key Lime Pie. I use a similar recipe and it never occurred to me that is gluten free before, but indeed it is. I have no idea why they are 397g tins…. I have always wondered why myself but at least all recipes ask for that and not more 😉
    Thank you for joining us at #BigPinkLink

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