Who else wants Key Lime pie?

I am a little obsessed with Key Lime pie lately and limes available have been big and sweet. Refreshing, zesty and cold, the sour twang of the lime balances beautifully with the sweetness of the condensed milk. Now layer that on a crunchy, buttery base and you have a dessert that is truly out of this world.

I have tried many versions of this and have finally found a perfect version in Jamie Oliver's quick recipe.

This takes no time at all to prepare, but takes at least 6 hours in the fridge to set. Don't be tempted to cut a little slice off, as hard as that is! This pie really deserves be cold and fully set.

This takes about 30 minutes to prepare, 6 hours to set in the fridge

Ingredients

For the crust

12 digestive biscuits

45g Caster sugar

140g butter

For the lime filling

4 egg yolks

1x 400ml can condensed milk

6-7 tablespoons freshly squeezed lime juice

To serve

Fresh lime zest

For the crust

Preheat the oven to 170C and grab a small-medium sized tin. Butter your tin well and place to the side.

Crush up your biscuits in a processor or a mortar and pestle (they crush easily) and pour into a nice big bowl. Soften 140g of butter and mix it in with the digestives and 45g of caster sugar. Mix it all up well and pour it into a small-medium sized round tin, pushing the base up the sides a little.

Place in a nice hot oven for about 15 minutes, checking frequently to cook to perfection. Once browned, leave the base in its tin and place on a cooling rack for about 20 minutes or until cool.

The filling

Now you're ready to start the fun part! Crack and separate four eggs and place only the yolk in a nice big bowl. You won't need the white anymore for this recipe.

Whisk the egg yolks until nice and airy (about 4 minutes) and slowly start to pour in your condensed milk, bit by bit, whilst still whisking.

I got lucky with super sized limes from my local farm shop (and deliciously sweet) but you should need around 3-4 good sized limes for the 6-7tbsp of lime juice. Whisk the juice into the egg and milk mix and you should have a wonderfully light fragranced filling to pour straight into your base.

Once poured and levelled, take your pie and pop it back in the oven for 10-15 minutes, then cover and pop in the fridge for a few hours. Then proceed to wow everyone with this heavenly American pie!